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.