Leftover Meatloaf Turned Italian recipe

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Ingredients

1 (16 ounce) package rigatoni pasta
6 slices leftover beef meatloaf, or to taste
1 (15 ounce) container ricotta cheese (such as Polly-O)
½ cup grated Parmesan cheese, divided
salt and ground black pepper to taste
1 (28 ounce) jar marinara sauce
1 (8 ounce) package shredded mozzarella cheese, divided

Nutrition Info

588.7 calories
carbohydrate: 61.2 g
cholesterol: 103.8 mg
fat: 22.2 g
fiber: 4.6 g
protein: 35.8 g
saturatedFat: 10.5 g
servingSize: -
sodium: 849.2 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes.

  3. While rigatoni is cooking, coarsely chop meatloaf. Mix ricotta cheese, 1/4 cup Parmesan cheese, salt, and pepper in a bowl.

  4. Drain rigatoni and return to the pot. Add meatloaf, ricotta cheese mixture, remaining Parmesan cheese, marinara sauce, and 1/2 of the mozzarella cheese. Mix well and spread in a 9x13-inch baking dish.

  5. Bake in the preheated oven until hot and bubbly, about 25 minutes. Sprinkle remaining mozzarella cheese on top, continue baking until melted, about 5 minutes more.

Recipe Yield

1 9x13-inch casserole

Recipe Note

I always have leftover meatloaf with nothing to do with it. Take leftover meatloaf and add rigatoni and cheeses for a great, different Italian meal!

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