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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 calories carbohydrate: 61.2 g cholesterol: 103.8 mg fat: 22.2 g fiber: 4.6 g protein: 35.8 g saturatedFat: 10.5 g servingSize: - sodium: 849.2 mg sugar: 12.1 g transFat: : - unsaturatedFat: : -

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.

1 9x13-inch casserole

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!