Upcycled Vegetarian “Meatloaf” with Barilla Penne and Sauce Aurora
Recipe courtesy of Pascal Beaute, MCF, Director of Culinary, Delaware North
- 3 pounds Barilla Penne
- 12 ounces onions, diced
- 6 ounces olive oil
- 1 ½ ounces butter
- 3 ¾ pounds vegetable pieces and trimmings (see Note)
- 15 cloves garlic, chopped
- 6 ounces chopped fresh herbs (parsley, basil, oregano)
- 36 ounces fresh mozzarella pearls
- 1 ½ pounds cheese pieces and end cuts, shredded (see Note)
- 6 ounces grated Parmesan cheese
- 24 ounces Barilla Marinara
- 12 ounces heavy whipping cream
- Bring a large pot of water to a boil and salt it. Cook the pasta according to the package directions. Drain.
- In a large rondeau, sweat the onions in the oil and butter until softened.
- Add the vegetable pieces and cook for 3 to 4 minutes.
- Remove the pan and fold in the pasta, cheese pieces, mozzarella, garlic, and herbs. Pack the mixture into six (9 x 5-inch) greased loaf pans. Sprinkle the tops with the Parmesan.
- Bake in a 350°F oven for 45 minutes, then let each loaf cool for 30 minutes.
- Unmold and cut each loaf into 8 slices.
- To serve, warm the marinara sauce and stir in the cream. Reheat two slices of pasta loaf and serve with warm sauce.
- For the vegetable pieces, you can use mushroom stems, zucchini ends, squash, pepper, and asparagus trim, etc.
- For the cheese pieces, you can use trim and end cuts of brie, Boursin, cream cheese, cheddar, etc., but don’t use blue cheese.