Ingredients
The following ingredients have 5 Servings
- 1 pound ziti
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 small onion
- finely chopped
- 3 cloves garlic
- 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 1-inch thick slices (or equivalent) of leftover meatloaf
- 1 cup ricotta cheese
- 1 cup grated Parmigiano Reggiano
- divided
- 1 ball fresh mozzarella cheese
- cut into small cubes
- divided
Instruction
- Preheat the oven to 375F
- 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
- Preheat a medium skillet over medium heat
- Add EVOO, onions, garlic and red pepper flakes
- Cook, stirring frequently, for about 5 minutes
- 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
- Simmer for 3-4 minutes
- Season with salt and pepper to taste
- 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
- 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
