INGREDIENTS 200 each
PREPARATION 1. Meatballs: Preheat convection oven to 350°F. Spray full-size sheet pans with non-stick spray and distribute meatballs evenly across pans. Place into preheated convection oven for approximately 15-20 minutes or until product reaches serving temp of 165°F. Remove and hold hot until ready for service. 2. Place unopened bag of J.T.M. Three Cheese Sauce in perforated, full-size pan. Heat in steamer for approximately 30-35 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. 3. Prepare marinara sauce according to manufacturer’s directions. 4. In a large pan, add J.T.M. Three Cheese Sauce and marinara sauce and gently stir to combine. Hold hot until ready for service. 5. Spaghetti: Bring 10 quarts of water to a rolling boil and add 2 Tbsp. salt. Add pasta and cook for 4-6 minutes or until al denté. Drain and toss with 2 Tbsp. olive oil. Hold hot until ready for service.
J.T.M. Meatballs
5 lbs. 80 oz. 2.5 lbs. 2 Tbsp. 2 Tbsp.
J.T.M. Three Cheese Sauce
Marinara Sauce
Spaghetti
Salt
Olive Oil
Optional garnish: Parsley, dried
ASSEMBLY 1. Place 1/2 cup spaghetti onto tray. 2. Top with 5 meatballs and 1/2 cup Parma Rosa sauce. 3. Optional: Garnish with dried parsley. 4. Serve with an added grain of your choice.
This recipe also works well with these J.T.M. products: Alfredo Sauce, Marinara Sauce, Penne Alfredo
44
Powered by FlippingBook