1. Bring a large pot of seasoned, salted water to a full, rolling boil. Gradually add the pasta to the water. Stir and return to a full boil. Cook to preferred tenderness. Drain immediately. Add a small amount of olive oil to prevent sticking. Season to taste with salt and pepper. Mix thoroughly.
2. Spread containers out on parchment-lined sheet pans. Place 1 lb. batches of warm pasta in large stainless-steel mixing bowls. Pour 1 qt. of sauce over the pasta and mix thoroughly.
3. Scoop 20 oz. portions into containers. Cover loosely with film wrap. Immediately place the tray on a rack and refrigerate. Let cool completely. Remove film and sprinkle 2 Tbsp. of Parmesan cheese over each serving. CCP: Product must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or less within 4 additional hours. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
Microwave: Remove lid. Cook on regular cycle until warmed through.
Oven: Remove lid. Place container on a metal sheet pan. Bake in in a heated 300°F oven for 30 minutes, or until warmed through. CCP: Final internal cooking temperature must reach a minimum of 165°F within 2 hours.
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