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!

Gallery

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
1 9x13-inch casserole
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

589 calories; protein 35.8g; carbohydrates 61.2g; fat 22.2g; cholesterol 103.8mg; sodium 849.2mg. Full Nutrition
Advertisement
Advertisement