Stuffed Shells, WG
00803WG
Hand stuffed, with a creamy cheese mixture, our Stuffed Shells are the perfect comfort food for your cafeteria. Simply add marinara sauce for a delicious speed scratch entrée.
Meat/Meat Alternate (ounce equivalents): 2
Grain (ounce equivalents): 1.75
Hand stuffed, with a creamy cheese mixture, our Stuffed Shells are the perfect comfort food for your cafeteria. Simply add marinara sauce for a delicious speed scratch entrée.
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PREPARATION – for best results keep frozen until ready to prepare
Method – Baking
1. Preheat convection oven to 375°F. Set fan to HIGH.
2. Distribute 3 cups of room temperature canned sauce in the bottom of a stainless steel, full steam table pan that has been sprayed with non-stick cooking spray.
3. Place a single layer of frozen (-10°F to 10°F) shells in the pan and cover with 5 cups room temperature canned sauce (approximately 36 per layer).
4. Spread sauce over pasta to cover.
5. Cover the pan tightly with aluminum foil.
6. Bake for 45 minutes or until reaching a minimum internal temperature of 165°F for at least 15 seconds in the coldest spot. Note: cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165°F.
Method 2 – Steaming
1. Set steamer to HIGH.
2. Distribute 3 cups of room temperature canned sauce to the bottom of a stainless steel, full steam table pan that has been sprayed with non-stick cooking spray.
3. Place a single layer of frozen (-10°F to 10°F) rollups in the pan and cover with 5 cups room temperature canned sauce (approximately 36 per layer).
4. Spread sauce over pasta to cover.
5. Cover the pan tightly with plastic film and then aluminum foil.
6. Steam for 45 minutes or until reaching a minimum internal temperature of 165°F for at least 15 seconds in the coldest spot. Note: cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly.
If storing in a moist 145°F warmer, cover the pan with plastic film and hold up to 1 hour.
Method – Baking
1. Preheat convection oven to 375°F. Set fan to HIGH.
2. Distribute 3 cups of room temperature canned sauce in the bottom of a stainless steel, full steam table pan that has been sprayed with non-stick cooking spray.
3. Place a single layer of frozen (-10°F to 10°F) shells in the pan and cover with 5 cups room temperature canned sauce (approximately 36 per layer).
4. Spread sauce over pasta to cover.
5. Cover the pan tightly with aluminum foil.
6. Bake for 45 minutes or until reaching a minimum internal temperature of 165°F for at least 15 seconds in the coldest spot. Note: cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165°F.
Method 2 – Steaming
1. Set steamer to HIGH.
2. Distribute 3 cups of room temperature canned sauce to the bottom of a stainless steel, full steam table pan that has been sprayed with non-stick cooking spray.
3. Place a single layer of frozen (-10°F to 10°F) rollups in the pan and cover with 5 cups room temperature canned sauce (approximately 36 per layer).
4. Spread sauce over pasta to cover.
5. Cover the pan tightly with plastic film and then aluminum foil.
6. Steam for 45 minutes or until reaching a minimum internal temperature of 165°F for at least 15 seconds in the coldest spot. Note: cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly.
If storing in a moist 145°F warmer, cover the pan with plastic film and hold up to 1 hour.
Serving Size (pcs): 2
Servings Per Case: 112
Portion Size (oz): 4.62
Gross Case Weight (lbs): 33.55
Case Dimensions: 17.3125"x13.3125"x86250"
Tier x Height: 8/6
UPC: 10852777003008
Servings Per Case: 112
Portion Size (oz): 4.62
Gross Case Weight (lbs): 33.55
Case Dimensions: 17.3125"x13.3125"x86250"
Tier x Height: 8/6
UPC: 10852777003008
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