

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