Meatloaf Mock Lasagna With Four Cheeses - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
Cook pasta in boiling salted water according to package directions.
Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well. Set aside.
Combine mozzarella and muenster cheeses and set aside.
Heat oil in a large skillet.
Add onion and cook, stirring, until beginning to soften, about 3 minutes.
Add garlic and peppers and cook, stirring, about 3 minutes.
Add mushrooms, meatloaf, sauce, herbs, and wine.
Stir and cook about 5 minutes. Remove from heat.
When pasta is cooked al dente, drain and return to pan.
Add remaining 1/4 cup parmesan cheese to pasta.
Add meatloaf mixture to pasta and mix well.
Spoon 1/2 the pasta mixture into a lightly greased 9\"x13\" baking pan.
Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
Spread remaining pasta mixture over cheese layer.
Top with remaining cheese.
Bake for 45 minutes, or until hot and bubbly.