Ingredients
10lb ground mild Italian sausage
20 garlic cloves, minced
⅔ cup olive oil
10 jars (26 oz each) marinara sauce
4 TBSP kosher salt, divided
5 medium-size red onions, chopped
5 medium-size red bell peppers, chopped
5 medium-size green bell peppers, chopped
5lb baby Portobello mushrooms, sliced
10 cups sliced black olives
5 cups pepperoni slices, chopped
10 packages (16 oz each) rigatoni pasta
2 cups butter
2 cups all-purpose flour
7.5 quarts half-and-half
20 cups fresh mozzarella, shredded (10lb)
5 cups grated Parmesan cheese (2.5lb)
5 cups shredded mozzarella cheese (2.5lb)
80 pepperoni slices (for topping)
1⁄4 cup freshly ground black pepper
Directions
Preheat oven to 350°. Cook sausage and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until sausage crumbles and is no longer pink. Remove with a slotted spoon, reserving drippings in skillet. Drain sausage mixture on paper towels, and transfer to a large bowl. Stir marinara sauce and 2 tbsp. salt into sausage mixture.
Sauté onion and next 3 ingredients in hot drippings 5 minutes or until tender; stir in olives and chopped pepperoni. Reserve 2.5 cups onion mixture.
Prepare pasta according to package directions in a large Dutch oven.
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, 7 to 10 minutes or until mixture is thickened and bubbly. Stir in fresh mozzarella cheese, Parmesan cheese, pepper, and remaining salt. Pour sauce over pasta in Dutch oven, stirring to coat. Stir in onion mixture. Transfer pasta mixture to 10 lightly greased 13- x 9-inch baking dish, and top with sausage mixture, shredded mozzarella cheese, reserved 2.5 cups onion mixture, and pepperoni slices.
Bake at 350° for 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving.
Serves 100+
Transition Projects Meal Provider Recipes 