- 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
- 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.
10/15/2019
recipepes.com
leftover meatloaf turned talian, recipe
PT15M
PT1H
5
455 calories
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