Meatloaf Mock Lasagna With Four Cheeses

• 16 ounces tortellini pasta (use the unfilled type, or substitute another dry pasta)
• 16 ounces ricotta cheese
• 1 egg
• 1/3 cup grated parmesan cheese
• 8 ounces shredded mozzarella cheese
• 8 ounces shredded muenster cheese
• 2 tablespoons olive oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 cubanelle peppers, seeded and chopped
• 2 (4 ounce) cans mushrooms (do not drain)
• 4 cups leftover meatloaf, cubed
• 1 (24 ounce) jar marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1/2 cup red wine
• 1/4 cup parmesan cheese

1. Preheat oven to 350u0b0F.
2. Cook pasta in boiling salted water according to package directions.
3. Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well. Set aside.
4. Combine mozzarella and muenster cheeses and set aside.
5. Heat oil in a large skillet.
6. Add onion and cook, stirring, until beginning to soften, about 3 minutes.
7. Add garlic and peppers and cook, stirring, about 3 minutes.
8. Add mushrooms, meatloaf, sauce, herbs, and wine.
9. Stir and cook about 5 minutes. Remove from heat.
10. When pasta is cooked al dente, drain and return to pan.
11. Add remaining 1/4 cup parmesan cheese to pasta.
12. Add meatloaf mixture to pasta and mix well.
13. Spoon 1/2 the pasta mixture into a lightly greased 9"x13" baking pan.
14. Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
15. Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
16. Spread remaining pasta mixture over cheese layer.
17. Top with remaining cheese.
18. Bake for 45 minutes, or until hot and bubbly.

pasta, ricotta cheese, egg, parmesan cheese, mozzarella cheese, muenster cheese, olive oil, red onion, garlic, cubanelle peppers, mushrooms, leftover meatloaf, marinara sauce, oregano, basil, rosemary, red wine, parmesan cheese

Taken from www.food.com/recipe/meatloaf-mock-lasagna-with-four-cheeses-443815 (may not work)