Creamy Mushroom Chickpea Pasta Bake - School Food Handler

Ingredients

• Preheat oven to 400 °F.
• Add mushrooms, onions, and butter to a 4-inch full size steamtable pans. (Use two 4-inch, full-size, steamtable pan for 48 servings).
• Roast, uncovered for 30 minutes, until mushrooms are darker in color and onions are translucent.
• Remove from oven and add chickpeas and spinach, stir to combine.
• In a large container add milk, vegetable broth, garlic, Italian seasoning, granulated onion, salt, pepper, and flour. Whisk to combine.
• Pour evenly over steamtable pan filled with vegetables.
• Cook pasta according to package directions. Drain.
• Add pasta to milk and vegetable mixture. stir to combine.
• Cover tightly and cook for 1 hour.
• Mix cheeses together in a bowl.
• Remove the bake from the oven. Stir. Add 1 pound of the cheese (per steamtable pan), reserving 8 ounces for garnish after it is done cooking
• Return to over for another 30 minutes. Until cheese and melted and sauce is thick. CCP: Heat to 135 °F or higher for at least 15 seconds.
• Remove from oven, top with remaining cheese and hold warm for service. CCP:Hold for hot service at 135 °F or higher.
• Serve using 12 ounce ladle.