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Baked Ziti for 60 People
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Stella
06/26/09
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Okay..My wedding is on July 11th
(i'm frantic). We are expecting around 60 people. How much ingredients do I need for baked Ziti?
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ellen
06/26/09
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Assuming this is a side dish and not the main course and that there is other food, and that you are adding other ingredients to the ziti, you need 6-7 9x13 pans, about 1 pound dry for each 5-6 people. Get help or check into getting it delivered from a local restaurant.
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Stella
06/27/09
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This is the main course with 2 sides and bread. The ziti will consist of beef (because my grooms family do not eat pork), turkey sausage, mozzarella and ricotta cheeses. I have about 6 people and 3 ovens available to me.Am I crazy??
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ellen
06/28/09
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OK. That is enough help for this intimate party if they really do the work and you let them. You are not crazy yet, but you probably will be. Go to the sausage/mozzarella cheese bake for 120 on the spaghetti/ lotsa pasta page. Use it as a quantity guide; you want 1/2, or a bit more, of the amounts for 120 to feed your 60.
If you make this in the big deep catering size pans, you can do it in one or two ovens.
Adding an antipasto appetizer or a relish tray would be excellent with this meal. Both recipes are on the site.
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Stella
06/29/09
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Thank you!!! Thank you!! You are a life saver.
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gordo
08/11/09
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Do you have a good recipe for vegetarian baked ziti? I am making one meat and one vegetarian for a work retreat. Probably enuf for 10 people or so. Thanks.
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ellen
08/11/09
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Hi, Gordo!
Using ricotta layered in the ziti, like a lasagna, is one plan. I sometimes use a couple of cups of cooked white beans, or one of the TVP type unburgers from the vegetarian selections currently available. Very well pressed and drained extra firm tofu cut in a very small dice, dressed with soy sauce or another salty broth and sauteed in olive oil and garlic is a non-traditional but tasty option.
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gordo
08/25/09
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So--I'm finally making the baked ziti. 30 servings with meat, 10-12 veggie. (Thanks for th recipe by the way). Wondering what size hotel pans to use and how many. Transporting to a retreat where there is just a regular frig and stove and not a lot of prep time before serving so I think 4" deep pans would take too long to reheat. How many 2 "x12x20 pans for the meat? Would a half pan work for the veggie? Thanks. Been awhile since I've done large group cooking--I'm feeling a bit rusty.
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gordo
08/25/09
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oops--found the pantry page that answered this. I had searched and searched before for the info. It looks like I'll need more than 1 hotel pan, maybe 1 1/2 - 2?
We're also serving Caesar salad and breadsticks. We have some big eaters but mostly regular eaters. Thanks for your advice.
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ellen
08/25/09
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You want about 1 1/2 cups casserole per egular eater. So it is pretty easy to figure the volumes compared to the pans...
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Arlene
09/03/09
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Hello. Is the cooking time for each pan of ziti you bake or if you can fit 2 or 3 pans in your oven is the baking time still 30 mins?
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CLARE
09/03/09
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A TASTEING type dinner
Our church is having a tasteing type dinner from 5 continents I am in charge of Europe wanted to do sone type of pasta need to know how much sauce & pasta I will need
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Clare
09/03/09
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The tasteing dinner is for around 500
Sorry forgot to say it would be for 500 +-
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ellen
09/03/09
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Arlene, if you preheat the oven for a full half hour, you will find the cooking time for the previously refrigerated pans is still increased but only about 1/3 to at most 1/2. If you don't preheat, it can double easily. It is done when the temp in the middle is 165, you let it stand at least 15 minutes before serving.
Clare, you do NOT want to do boiled pasta for 500 people- read the lotsa pasta/spaghetti page to see why. On the other hand a baked pasta dish is very practical. See the sausage mozzarella bake for 120; for a tasting menu, it would easily feed 200.
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Clare
09/03/09
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WHat about a backed ziti
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Clare
09/03/09
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Some one is giving us 600 meat balls pre cooked
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ellen
09/04/09
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Yes, that would be fine.
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Clare
09/04/09
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could you give me an idea of how much pasta ans sauce I will need Please
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ellen
09/04/09
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Clare, use the recipe I suggested above as a quantity guideline.
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