Leftover Meatloaf Turned Italian recipe
All Recipes Main Dish Recipes Pasta
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 caloriescarbohydrate: 61.2 gcholesterol: 103.8 mgfat: 22.2 gfiber: 4.6 gprotein: 35.8 gsaturatedFat: 10.5 gservingSize: -sodium: 849.2 mgsugar: 12.1 gtransFat: : -unsaturatedFat: : -
Directions Leftover Meatloaf Turned Italian
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
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.
While rigatoni is cooking, coarsely chop meatloaf. Mix ricotta cheese, 1/4 cup Parmesan cheese, salt, and pepper in a bowl.
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.
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.