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Contadina Sauce, Spaghetti
Contadina Sauce, Spaghetti
105 oz
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About
Details
Since 1918, Contadina Italian recipes have help customers develop authentic Italian dishes. Contadina ready-to-use sauces, with a delicate blend and spices, will help you exciting and profitable entrees. Simply heat and with your favorite pasta dishes.
Ingredients
Ingredients: Tomato Puree (water, Tomato Paste), Corn Syrup, Soybean Oil, Salt, Onion Powder, Spices, Citric Acid, Garlic Powder, Natural Flavors.
Directions
Serving Suggestions: Serve hot over cooked spaghetti, ravioli or other pasta. Use a cooking sauce for lasagna or other Italian recipes. New England clam roll: Heat one 10 can Contadina spaghetti sauce; blend in 1/2 cup prepared horseradish. For each of 48 sandwiches: place 4 ounces breaded, fried clams into i split steak roll. Ladle 2 ounces sauce over. Garnish with 1/4 ounce finely diced onions. Makes 48 sandwiches. Baked ziti: Combine one 10 can Contadina spaghetti sauce and 1-1/2 cups heavy cream; blend well. Pour creamy sauce over 9 pounds cooked ziti pasta; mix well and set aside. Combine 1.5 pounds ricotta cheese, 12 ounces beaten eggs, 4 ounces grated parmesan cheese and 2 tablespoons chopped fresh basil leaves; mix well. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat. Top each pan with 1 pound mozzarella cheese. Bake in 350 degrees conventional oven 30-35 minutes or 300 degrees F convection oven 20-35 minutes. Makes 40 8-ounce servings. Italian meatball sandwich: in full steam table pan, combine 8 pounds (192 each) ready prepared meatballs and 1 - 1/2 quarts (1/2 10 can) Contadina spaghetti sauce. Cover with plastic wrap, then foil. Heat meatballs in convection steamer until serving temperature 160 degrees F is reached; keep warm on steam table. Heat remaining 1 -1/2 quarts Contadina spaghetti sauce until serving temperature 160 degrees F is reached; keep warm on steam table. For each sandwich: place 6 meatballs into one 6-inch split Italian sesame seed roll. Ladle .1-1/2 ounces sauce over. Top with 1 ounce grated mozzarella cheese. Makes 32 sandwiches.
To maintain product quality after opening, refrigerate in covered glass or plastic
Best if used by date on end of can.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 70
- Total Fat 1.5g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 560mg24%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g7%
- Sugars 7g
- Protein 2g
Details
Since 1918, Contadina Italian recipes have help customers develop authentic Italian dishes. Contadina ready-to-use sauces, with a delicate blend and spices, will help you exciting and profitable entrees. Simply heat and with your favorite pasta dishes.
Ingredients
Ingredients: Tomato Puree (water, Tomato Paste), Corn Syrup, Soybean Oil, Salt, Onion Powder, Spices, Citric Acid, Garlic Powder, Natural Flavors.
Directions
Serving Suggestions: Serve hot over cooked spaghetti, ravioli or other pasta. Use a cooking sauce for lasagna or other Italian recipes. New England clam roll: Heat one 10 can Contadina spaghetti sauce; blend in 1/2 cup prepared horseradish. For each of 48 sandwiches: place 4 ounces breaded, fried clams into i split steak roll. Ladle 2 ounces sauce over. Garnish with 1/4 ounce finely diced onions. Makes 48 sandwiches. Baked ziti: Combine one 10 can Contadina spaghetti sauce and 1-1/2 cups heavy cream; blend well. Pour creamy sauce over 9 pounds cooked ziti pasta; mix well and set aside. Combine 1.5 pounds ricotta cheese, 12 ounces beaten eggs, 4 ounces grated parmesan cheese and 2 tablespoons chopped fresh basil leaves; mix well. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat. Top each pan with 1 pound mozzarella cheese. Bake in 350 degrees conventional oven 30-35 minutes or 300 degrees F convection oven 20-35 minutes. Makes 40 8-ounce servings. Italian meatball sandwich: in full steam table pan, combine 8 pounds (192 each) ready prepared meatballs and 1 - 1/2 quarts (1/2 10 can) Contadina spaghetti sauce. Cover with plastic wrap, then foil. Heat meatballs in convection steamer until serving temperature 160 degrees F is reached; keep warm on steam table. Heat remaining 1 -1/2 quarts Contadina spaghetti sauce until serving temperature 160 degrees F is reached; keep warm on steam table. For each sandwich: place 6 meatballs into one 6-inch split Italian sesame seed roll. Ladle .1-1/2 ounces sauce over. Top with 1 ounce grated mozzarella cheese. Makes 32 sandwiches.
To maintain product quality after opening, refrigerate in covered glass or plastic
Best if used by date on end of can.
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