Meatloaf Mock Lasagna With Four Cheeses

Submitted by purple raider

"A delicious casserole that uses leftover meatloaf. One green bell pepper may be substituted for the cubanelles."

 

• Ready In: 1hr 15mins
• Ingredients: 18
• Serves: 10-12

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.