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!

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 589 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.