Ziti with Leftover Meatloaf in Tomato Sauce

Experience the comforting flavors of hearty meatloaf in a delightful pasta dish with this Ziti with Leftover Meatloaf in Tomato Sauce recipe. Perfectly seasoned ziti pasta is tossed in a rich tomato meatloaf sauce, creamy ricotta, and gooey mozzarella, then baked to golden perfection. A scrumptious way to enjoy a classic favorite reinvented!

Ingredients

1	lb ziti pasta
	salt & freshly ground black pepper
2	tablespoons extra virgin olive oil
1	small onion, finely chopped
3	garlic cloves, chopped
1	teaspoon red pepper flakes
1	cup beef stock (eyeball it)
1	(14 ounce) can chunky-style crushed tomatoes
1	(28 ounce) can crushed tomatoes
4	4 inches thick slices of leftover meatloaf (or equivalent)
1	cup ricotta cheese
1	cup grated parmigiano-reggiano cheese, divided
1	fresh mozzarella ball, cut into small cubes, divided

Instructions

• Instructions

  1. Preheat the oven to 180°C.
  2. Bring a large pot of water to a boil over high heat. Add a generous handful of salt. Cook the pasta just short of al dente. Drain and return to the pot.
  3. Preheat a medium skillet over medium heat. Add extra virgin olive oil, chopped onions, garlic, and red pepper flakes. Cook, stirring frequently, for about 5 minutes.
  4. Stir in the beef stock and both cans of crushed tomatoes, bringing the mixture to a bubble. Chop or crumble up the leftover meatloaf and add it to the sauce.
  5. Simmer for 3-4 minutes, then season with salt and freshly ground black pepper to taste.
  6. Add half of the tomato meatloaf sauce to the cooked pasta, along with ricotta cheese and half of the grated Parmigiano-Reggiano. Toss to coat, then add half of the cubed mozzarella cheese. Stir well and transfer the mixture to an oven-safe baking dish.
  7. Top the pasta with the remaining tomato meatloaf sauce, cubed mozzarella, and the rest of the grated Parmigiano-Reggiano. Place in the oven and bake until the top is nicely browned, about 10-15 minutes.

Aug 10, 2024