Big and Meaty Baked Pasta


  • 36 each (9 oz.) Bonici 1/4 Sliced Italian Sausage, Bias Cut (#101393-269)
  • 4 oz. Bonici Spicy Regular Sliced Pepperoni (105217-269), 56 each (14 oz.)
  • 2 oz. Bonici Beef, Pork Italian Style Meatballs (#39666-928), 24 each, (48 oz.)
    36 oz. (12 c.)  Penne pasta, cooked al dente, drained
    8 oz. (1 c.) Chicken broth
    32 oz. (4 c.) Marinara sauce
    1 tsp. Black pepper, coarse-ground
    1 tsp. Kosher salt
    6 oz. (1 1/2 c.) Mozzarella cheese, shredded, 6 oz.
    2 T. Parsley, fresh, finely chopped
    Cover sliced Italian sausage, pepperoni and meatballs completely and slack separately in refrigerator between 32° and 36°F prior to use.   Place cooked pasta in a large mixing bowl.
    Pour chicken broth and marinara sauce over drained pasta.
    To assemble single serving: Add 3 slices of Italian sausage to 3 oz. pasta mixture. Place 4 slices of pepperoni evenly across pasta mixture. Add 2 meatballs to pasta mixture.
    Sprinkle pepper and salt across pasta mixture and then gently stir to combine all meats with pasta and sauce. Lightly oil 1 oven-proof baking dish.
    Top evenly with ½ oz. mozzarella cheese. Bake in a 350°F preheated convection oven for 20 to 25 minutes.
    Sprinkle parsley across baked pasta.

    Serving size: 1 dish serves 1 person (9 oz.)