Ingredients
| Mushrooms, fresh, sliced | 6 pounds |
| Onions, fresh or frozen, diced | 3 pounds |
| Butter, unsalted | 8 ounces |
| Chickpeas, drained, rinsed (This is the drained weight.) | 5 pounds |
| Spinach, frozen, chopped | 4 pounds |
| Milk, 1 % | 3 quarts |
| Vegetable broth, unsalted | 1 quart |
| Garlic, granulated | ½ cup |
| Italian seasoning, unsalted | ½ cup |
| Onion, granulated | ¼ cup |
| Salt, kosher | 1 tablespoon |
| Pepper, black, ground | 1 teaspoon |
| Flour, all-purpose | 8 ounces |
| Penne, whole wheat | 3 pounds |
| Cheese, mozzarella, low sodium | 2¼ pounds |
| Cheese, Parmesan | 12 ounces |
Instructions
- Preheat oven to 400 °F.
- Add mushrooms, onions, and butter to a 4-inch full size steamtable pans. (Use two 4-inch, full-size, steamtable pan for 48 servings).
- Roast, uncovered for 30 minutes, until mushrooms are darker in color and onions are translucent.
- Remove from oven and add chickpeas and spinach, stir to combine.
- In a large container add milk, vegetable broth, garlic, Italian seasoning, granulated onion, salt, pepper, and flour. Whisk to combine.
- Pour evenly over steamtable pan filled with vegetables.
- Cook pasta according to package directions. Drain.
- Add pasta to milk and vegetable mixture. stir to combine.
- Cover tightly and cook for 1 hour.
- Mix cheeses together in a bowl.
- Remove the bake from the oven. Stir. Add 1 pound of the cheese (per steamtable pan), reserving 8 ounces for garnish after it is done cooking
- Return to over for another 30 minutes. Until cheese and melted and sauce is thick.CCP: Heat to 135 °F or higher for at least 15 seconds.
- Remove from oven, top with remaining cheese and hold warm for service.CCP:Hold for hot service at 135 °F or higher.
- Serve using 12 ounce ladle.
Recipe Notes
Crediting: One portion (1 ½ cup) provides: 1/2 cup vegetable. 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain.