INGREDIENTS

• 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

  Direction:

  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.)