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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

5 Cheese Grantine with Sausage

5 Cheese Grantine with Sausage


  • 7 ounces VILLA FRIZZONI® pasta penne rigate ridged (#25728)
  • 4 ounces EAGLE RIDGE® sausage pork Italian sweet bulk frozen (#51532)
  • 4 ounces pepperoni pork and beef slice average 16/ounce frozen (#N1484)
  • 1 1/2 ounces COBBLESTREET MARKET™ cheese Provolone 22 slice .75 ounce non-smoked interleaf, refrigerated (#70264)
  • 3 ounces cheese pizza blend shredded feather 92% Mozzarella 7% Provolone 1% Parmesan, refrigerated (#71200)
  • 2 ounces cheese Ricotta whipped part skim tub, refrigerated (#70140)
  • 4 ounces cream heavy 36% whipping, refrigerated (#71216)


  1. Cook off sausage, reserve.
  2. Heat heavy cream to boil, add all cheeses and melt.
  3. Add pepperoni, sausage, penne and toss.
  4. Put in skillet and place 4 dollops of Ricotta.
  5. Bake for 5 minutes.

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