Italian Bake
CACFP: 1 serving = 1 meat; ½ bread


Ingredients 6 servings 20 servings
Garlic Powder 1 Tablespoon ¼ cup
Tomatoes, canned 16 ounce can 2-28 ounce cans
Tomato Paste 6 ounce can 4-6 ounce cans
Water 6 ounces 2½ cups
Ketchup ⅓ cup 1 cup
Worcestershire Sauce 1 Tablespoon ¼ cup
Macaroni 5 ounces 1 pound
Onions, chopped 2 Tablespoons 1 whole
Ground Beef 1 pound 3 pounds
Parmesan Cheese ¼ cup 1 cup



  • 1. To make tomato sauce, combine first six ingredients in a sauce pan. Simmer for 4-6 hours, stirring occasionally to prevent sticking.
  • 2. Cook macaroni as directed and drain.
  • 3. Chop onions and put in cast iron skillet.
  • 4. Add ground beef, mixing well with onions. Saute until browned, breaking meat into small bite-sized pieces. Drain off fat.
  • 5. Place meat and macaroni in baking pan, combine well.
  • 6. Add tomato sauce and stir well.
  • 7. Sprinkle top with Parmesan Cheese.
  • 8. Bake at 350 degrees for 20 minutes or until bubbly.
  • 9. Divide into portions (approximately ¾ cup per child) equal to number of children to be served.

    Note: You can be creative when selecting pasta for this recipe. Children like spirals, bows, rigatoni, etc. The amounts indicated are given by weight so it will not vary from one kind of pasta to another.