Meatloaf Mock Lasagna With Four Cheeses |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A delicious casserole that uses leftover meatloaf. One green bell pepper may be substituted for the cubanelles. Ingredients:
16 ounces tortellini pasta (use the unfilled type, or substitute another dry pasta) |
16 ounces ricotta cheese |
1 egg |
1/3 cup grated parmesan cheese |
8 ounces shredded mozzarella cheese |
8 ounces shredded muenster cheese |
2 tablespoons olive oil |
1 red onion, diced |
3 cloves garlic, minced |
2 cubanelle peppers, seeded and chopped |
2 (4 ounce) cans mushrooms (do not drain) |
4 cups leftover meatloaf, cubed |
1 (24 ounce) jar marinara sauce |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon dried rosemary, crushed |
1/2 cup red wine |
1/4 cup parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Cook pasta in boiling salted water according to package directions.
3. Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well. Set aside.
4. Combine mozzarella and muenster cheeses and set aside.
5. Heat oil in a large skillet.
6. Add onion and cook, stirring, until beginning to soften, about 3 minutes.
7. Add garlic and peppers and cook, stirring, about 3 minutes.
8. Add mushrooms, meatloaf, sauce, herbs, and wine.
9. Stir and cook about 5 minutes. Remove from heat.
10. When pasta is cooked al dente, drain and return to pan.
11. Add remaining 1/4 cup parmesan cheese to pasta.
12. Add meatloaf mixture to pasta and mix well.
13. Spoon 1/2 the pasta mixture into a lightly greased 9 x13 baking pan.
14. Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
15. Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
16. Spread remaining pasta mixture over cheese layer.
17. Top with remaining cheese.
18. Bake for 45 minutes, or until hot and bubbly.
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