A quick casserole using leftover ingredients turns meatloaf, pasta, 2 kinds of cheese, and spices into a whole new meal.
Ingredients
- rotini pasta: 1 pack (16 ounce pack)
- slices leftover meatloaf: 4 piece (to taste)
- frozen corn: 1 cup
- tomato sauce: 1 can (15 ounce can)
- dash Italian seasoning: 1 piece
- dash dried basil: 1 piece
- dash dried oregano: 1 piece
- dash onion powder: 1 piece
- dash garlic powder: 1 piece
- salt:
- dash ground black pepper: 1 piece
- white sugar: 1 Tbsp
- Parmesan cheese: 0.25 cup (grated)
- Italian bread crumbs: 0.33333 cup
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
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Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
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Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese.
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Bake in the preheated oven until bubbly, 30 to 45 minutes.
