Protein Packed Pasta Marinara
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Sample caption for social media, emails, or websites:
✨NEW ✨menu item: Protein Packed Pasta Marinara 🌱
This delicious climate-friendly meal is good for you AND the planet. 🌏
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Sample caption for social media, emails, or websites:
✨NEW ✨menu item: Protein Packed Pasta Marinara 🌱
This tasty meal has 103X fewer carbon emissions vs beef marinara pasta. Good for you and the planet! 🌏
Click here to download hi-res graphic with logos.
Click here to download hi-res graphic without logos.
Protein Packed Pasta Marinara
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process # 2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
1 gallon Diced tomatoes and sauce, canned
¾ gallon + ½ cup Tomato Sauce
1 pounds 10 ounces Beefless crumbles or 1-#10 can Great Northern Beans, cooked, drained
½ cup Olive or vegetable oil
1 ½ tablespoons Oregano, dried
2 tablespoons Garlic, granulated
2 tablespoon Basil, dried
1 tablespoon Salt
½ cup Sugar
2 tablespoons Parsley, dried
1 ½ teaspoons Pepper
4 pounds 6 ounces Bean Pasta, dry – Each Serving: 1.4 oz. dry (1/2 cup prepared)
Servings: 100
Ingredients
2 gallons Diced tomatoes and sauce, canned
1 ½ gallons + 1 cup Tomato Sauce
3 pounds 4 ounces Beefless crumbles or 2-#10 cans Great Northern Beans, cooked, drained
1 cup Olive or vegetable oil
3 tablespoons Oregano, dried
¼ cup Garlic, granulated
¼ cup Basil, dried
2 tablespoons Salt
1 Cup Sugar
¼ cup Parsley, dried
1 tablespoon Pepper
8 pounds 12 ounces Bean Pasta, dry – Each Serving: 1.4 oz. dry (1/2 cup prepared)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
- Prepare bean pasta accordingly. Boil for 10-12 minutes, drain and rinse with water. Toss with the vegetable or olive oil.
- Stir all ingredients together except for pasta and heat thoroughly.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds and hold at internal temperature of 135°F or above.
Serving information
Using a 6 ounce ladle or spoodle, serve 6 ounces of marinara sauce over ½ cup cooked rotini, penne, or elbow noodles. Serve with roll, breadstick or other whole grain rich bread component.
*Each serving of bean pasta and marinara provides 2 ½ meat/meat alternates, ½ cup red/orange vegetable.
Nutrition information with legume marinara
Calories: 274 Total Fat: 1.5g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 46g Fiber: 13g Total Sugar: 7g Protein: 17g Sodium: 480mg Vitamin A: 37μg Vitamin C: 12mg Calcium: 82mg Iron: 2mg Folate: 36μg
Nutrition information with legume marinara with beefless crumble marinara
Calories: 277 Total Fat: 3g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 40g Fiber: 12g Total Sugar: 7g Protein: 21g Sodium: 465mg Vitamin A: 37μg Vitamin C: 12mg Calcium: 62mg Iron: 2mg Folate: 17μg