Instructions: PAN: 12 BY 20 BY 2 1/2" STAM TABLE PAN TEMPERATURE: 350F. OVEN

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOOSES IT PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD ONIONS; SAUTEE 3 MINUTES.

2. USE 26 LB 4 OZ (3 GAL OR 4-NO.10 CN) CANNED PIZZA SAUCE. STIR IN 1 TBSP BLACK PEPPER, 2/3 OZ (1/4 CUP) CRUSHED OREGANO, 1/2 TSP CRUSHED BASIL, 1 TSP GROUND THYME, 3/4 TSP GROUND RED PEPPER, 3/4 TSP DEHYDRATED GARLIC OR 3 CLOVES-1 TBSP MINCED GARLIC INTO PIZZA SAUCE.

ADD TO BEEF MIXTURE. SIMMER 20 MINUTES. SKIM OFF EXCESS FAT. SET ASIDE FOR USE IN STEP 5.

3. COMBINE EGGS, CHEESES, AND PARSLEY. MIX WELL; PLACE IN SHALLOW PANS; REFRIGERATE FOR USE IN STEP

4.

4. FOLLOW PANNING INSTRUCTIONS.

5. COVER. BAKE ONE HOUR. REMOVE COVER; BAKE 10-15 MINUTES.

6. CUT AND SEVE IMMEDIATELY.

PANNING INSTRUCTIONS: ARRANGE IN LAYERS IN EACH PAN.

NOTE: DURING
PANNING REMOVE SMALL AMOUNTS OF FILLING FROM REFRIGERATION AT A TIME.

ENSURE ENTIRE PANNING PROCEDURES DOES NOT EXCEED 3 HOURS TOTAL TIME BETWEEN TEMPERATURES OF 40F.-140F. LAYER: 1. 3 CUPS MEAT SAUCE 5. NOODELS, FLAT AND IN ROWS

2. NOODLES, FLAT AND IN ROWS 6. 1 QT CHILLED FILLING

3. 1 QT CHILLED FILLING

7. NOODELS, FLAT AND IN ROWS

4. 1 QT MEAT SAUCE

8. 1 1/2 QT MEAT SAUCE SPRINKLE WITH PARMESAN CHEESE. FOLLOW STEPS 5 AND 6. CUT 5 BY 4.

NOTE:

1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS.

2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

3. 5 LB 2 OZ (1 1/4-NO.10 CN) CANNED PIZZA BLEND MAY BE USED FOR ALL PARMESAN AND MOZZARELLA CHEESES IN RECIPE. USE ONLY IN PANNING.

4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR ON HIGH FAN, CLOSED VENT. REMOVE COVER; BAKE 10-15 MINUTES.

SERVING SIZE: CUT 5 BY 4

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