Leftover Meatloaf Turned Italian Popular Recipes

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Leftover Meatloaf Turned Italian

"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!"

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)
• 1/2 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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 55M

• 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.

Notes :

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