Upcycled Vegetarian “Meatloaf” with Penne and Sauce Aurora

2020-07-30
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe by Chef Pascal Beaute

Chef’s Notes: Instead of using a loaf pan, you could use individual 3 inch round molds

Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

6. Unmold and cut into even slices

Step 7

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

Ingredients

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