Cheesy Turkey Pasta Bake

50 Servings
0 Prep Time
0 Total Time


  • 60 Cups pasta, penne (alt: macaroni)
  • 5lbs. pack thawed and diced, Shady Brook Farms® Premium Thick Cut Oven-Roasted Turkey Breast
  • 8 Cups mozzarella cheese
  • 2 cans tomatoes, diced
  • 50 tsp. dry chili pepper flakes
  • 12 oz. onion, white, diced
  • ¼ Cup garlic, finely chopped
  • ¼ Cup olive oil, extra virgin
  • 1 Cup tomato paste
  • 1 tsp. black pepper
  • 1 tsp. salt, kosher
  • Chef tip: This recipe includes a homemade sauce; a pre-made sauce is a great substitute if on hand.


  1. In a sauce pan, add oil, white onion and garlic and cook down. Add diced turkey.
  2. In Cambro oven, make the sauce by adding together diced tomato, tomato paste, chili flakes, black pepper, cooked onion, garlic, basil and blend with stick mixer.
  3. Place sauce in hotel pan and cook in a combi oven 60% steam and 350°F until internal temperature reaches 165°F.
  4. Cook pasta as directed in the recipe, then add sauce to pasta. Mix pasta with sauce and portion into 2 full-size hotel pans.
  5. Top with mozzarella and bake until golden and bubbly and internal temp reaches 160° F.

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