Upcycled Vegetarian “Meatloaf” with Penne and Sauce Aurora

3 Pounds Barilla Penne
12 oz. Onions
1 1/2 oz. Butter
6 oz. Fresh Herbs, chopped (parsley, basil, oregano)
24 oz. Cheese Pieces, end cut, shredded (Brie, Boursin, Cream Cheese, Cheddar, no blue cheese)
24 oz. Marinara
3 3/4 Pounds Vegetables (mushroom stems, zucchini ends, squash, peppers, asparagus)
6 oz. Olive Oil
15 each Garlic Cloves
36 oz. Fresh Mozzarella Pearls
6 oz. Grated Parmesan Cheese
12 oz. Heavy Whipping Cream

1. Bring a large pot of water to a boil and cook the pasta according to the package directions.

2. In a large rondo sweat the onions in olive oil and butter until softened then add the remaining vegetables and cook for 3-4 minutes.

3. Remove from the stove ,add the pasta, the cheese (except parmesan), the raw chopped garlic, the fresh herbs.

4. Put into six (9X5) loaf pans, sprinkle with remaining parmesan cheese over the top.

5. Bake in a 350F oven for 45 minutes then let it cool for 30 minutes.

6. Unmold and cut into even slices


Method of Preparation: Aurora sauce
1. Warm the marinara sauce
2. Add the cream