Holding pasta dishes in a school kitchen
If the pasta is served plain we cook it al dente at the last posibble moment, drain well, light coat of oil, place into deep hotel pans and seal with the silcicone lids for transport with the hot sause seperate. This works with spaghetti as well as short pasta. We had pasta with meat sause this past wednesday, the kids loved it.
Im honestly baffed why they would put dry pasta in sause and and hold it for that long and think it was cooked.
I hope i helped, just ask if i need to clairfy, its late and im tired.
That would be where I come in. I was the salad bar cook for the schools in question, so produce is my area of expertise. But, I have never been an entree cook. Cooking for my family of 7 is very different from cooking for 700.
How many cooks do you have to prepare your hot food? How much of it is scratch cooking/ cans, frozen thaw? They don't have time to cook pasta?
I would NEVER put dry pasta in a sauce to bake. This is an old house wife method. I have heard of and seen it done several times and cringe every time, think of what happens to all the starch that cooks out of the pasta, it goes right into your sauce. No wonder the kids are complaining.
There are pre cooked products available to foodservice, here is one example.
I have never used these products, so I can't tell you what the end result would be.
A baked pasta should be able to be held for several hours. Something else to consider is the whole grain pasta taste might be something that the kids don't care for too, I don't care for it myself.