Description
A quick casserole using leftover ingredients turns meatloaf, pasta, 2 kinds of cheese, and spices into a whole new meal.
Ingredients
- 1 (16 ounce) package rotini pasta
- 4 slices leftover meatloaf, or to taste
- 1 cup frozen corn
- 1 (15 ounce) can tomato sauce
- 1 dash Italian seasoning
- 1 dash dried basil
- 1 dash dried oregano
- 1 dash onion powder
- 1 dash garlic powder
- salt
- 1 dash ground black pepper
- 1 tablespoon white sugar
- ¼ cup grated Parmesan cheese
- ⅓ cup Italian bread crumbs
- ½ cup shredded Cheddar cheese
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- While pasta cooks
- mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
- Combine tomato sauce
- Italian seasoning
- basil
- oregano
- onion powder
- garlic powder
- salt
- pepper
- and sugar in a bowl. Stir well.
- 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.
- Bake in the preheated oven until bubbly
- 30 to 45 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8