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cheesy italian rice and meatballs SERVING: 50 This hearty dish is easy to pull together and has all the flavors that kids enjoy. Meatballs, marinara, and cheese are mixed with brown rice for a delicious hot lunch.
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ingredients 2¼ #10 cans Marinara sauce 1½ #10 cans Tomatoes, diced, undrained 1½ quarts Water 5¾ pounds Brown rice, uncooked 4⅛ pounds Meatballs, frozen, fully cooked 25 ounces Mozzarella cheese, shredded 25 ounces Parmesan cheese, grated recipe notes Serving size: 1 cup with 4 meatballs Crediting: 2 oz m/ma, 1 oz grain equivalent, ¾ cup red/orange veg
instructions 1. Preheat oven to 375°F
Tony Durbin (Central IN) tdurbin@alliedfoodequipment.com John Durbin (Central IN) jdurbin@alliedfoodequipment.com Noel Korowin (Southern IN) nkorowin@alliedfoodequipment.com DonWorkman (Northern IN) dworkman@alliedfoodequipment.com
2. Stir marinara sauce, tomatoes, water, and rice together and divide into (2) full sized 4-inch-deep hotel. 3. Add meatballs to each pan and stir to combine. 4. Cover the hotel pans with a lids. 5. Bake for 60-75 minutes or until the rice is tender. 6. During the final 5 minutes of cooking, removedish from oven, uncover, and sprinkle with mozzarella and Parmesan cheeses. 7. Place lid back on and hold in warm, above 135°F, for service.
Don Workman (Northern IN) dworkman@alliedfoodequipment.com John Durbin (Central IN) jdurbin@alliedfoodequipment.com Tony Durbin (Central IN) tdurbin@alliedfoodequipment.cm Noel Korowin (Southern IN) nkorowin@alliedfoodequipment.com
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RECIPE SOURCE
This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
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