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Meatloaf Pasta Bake

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner
Meatloaf Pasta Bake
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
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup Italian bread crumbs
  • 1/2 cup shredded Cheddar cheese
Instructions
1
Begin by filling a large container with salted water and placing it on the stovetop to reach its boiling point.
2
Once boiling, cook the rotini pasta until it reaches a tender yet slightly resistant texture when bitten into, approximately 8 minutes.
3
While the pasta is cooking, take the pre-cooked meatloaf and transfer it to a 2 1/2-quart baking dish.
4
Add the frozen corn kernels to the meatloaf mixture and blend until well combined.
5
In a separate bowl, combine the tomato sauce, dried Italian seasoning, fresh basil leaves, oregano, onion powder, garlic powder, salt, and pepper.
6
Mix all the ingredients together until they are fully incorporated.
7
Drain the cooked pasta and add it to the meatloaf mixture in the casserole dish.
8
Combine the tomato sauce mixture with the pasta and meatloaf mixture, stirring until everything is well blended.
9
Top the casserole dish with a layer of Parmesan cheese, followed by a sprinkle of bread crumbs and shredded Cheddar cheese.
10
Place the casserole dish in the preheated oven, where it will bake until hot and bubbly, typically taking 30 to 45 minutes.