K-12 Mrs. T’s with Spicy Marinara Sauce & Meatballs

K-12 Mrs. T’s with Spicy Marinara Sauce & Meatballs

Meal Contribution: 2 ½ M/MA, 1WGR, 1 VEG-RO
Serving Size: 1 serving (6 pieces)
Allergens: Contains Egg, Gluten, Milk, Soy, Wheat


  • 6 pieces: Potato & American Cheese Mini Pierogies w/ WG Dough – Mrs. T's - 41164- 00833
  • 2 each: Beef Meatballs - Cooked - 0.833 oz.
  • ¾ cup: Marinara Sauce - Nutritionally Enhanced
  • ½ teaspoon: Red Pepper Flakes
  • ½ ounce: Shredded Mozzarella Cheese - Low Moisture Part Skim
  • 1 sprig: Fresh Parsley


Preparation Instructions:
  1. Preheat oven to 400°F. Spray sheet pan with nonstick cooking spray. In a large bowl, toss pierogies with olive oil making sure to coat evenly. Arrange pierogies on full size sheet pan. Bake 15 minutes until golden brown and puffed.
    **Alternate cooking method - Steam for 7-10 minutes in perforated hotel pan with liner.
  2. Heat meatballs to 165°F.
  3. Spray 2” hotel pan with nonstick spray. Pour marinara sauce to cover the entire bottom of the pan. Shingle pierogies in sauce.
  4. Sprinkle red pepper flakes over pierogies. Add additional marinara sauce to cover pierogies.
  5. Add shredded mozzarella cheese over pierogies and marinara sauce. Bake at 350°F for an additional 10 minutes to melt cheese.
  6. Chop fresh parsley (may substitute dried parsley) and sprinkle over pierogies before serving.
  1. Bake or steam pierogies prior to adding other ingredients.
  2. Do not overfill hotel pan to avoid pierogies from sticking together.