Meatloaf Baked Ziti (Spaghetti))- Rachael Ray Recipe

Name: Meatloaf Baked Ziti (Spaghetti))- Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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 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

1
Preheat the oven to 180u00b0C.
2
Bring a large pot of water to a boil over high heat. Once the water comes to a boil, 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 oil, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 5 minutes.
4
Add the beef stock and both cans of crushed tomatoes, and bring to a bubble. Chop or crumble up leftover meatloaf and add to the sauce.
5
Simmer for 3-4 minutes. Season with salt and pepper to taste.
6
Add half of the tomato meatloaf sauce to the cooked pasta. Add the ricotta and half of the Parmigiano, and toss to coat. Add half of the cubed mozzarella cheese, give everything a stir and then transfer it to an oven-safe baking dish.
7
Top with the remaining tomato meatloaf sauce, cubed mozzarella and the Parmigiano. Transfer to the oven and bake until the top is nice and brown, about 10-15 minutes.

906

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb ziti pasta, salt & freshly ground black pepper, 2 tablespoons extra virgin olive oil, 1 small onion, finely chopped, and more.

Yes, Meatloaf Baked Ziti (Spaghetti))- Rachael Ray falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatloaf Baked Ziti (Spaghetti))- Rachael Ray

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