This is a Rachel Ray recipe that I tried and would like to recommend. A great dish when you have leftover meatloaf!
Meatloaf Baked Ziti
* 1 pound ziti
* salt and freshly ground pepper
* 2 Tablespoons EVOO (extra-virgin olive oil)
* 1 medium onion, finely chopped
* 3 cloves of garlic, chopped
* 1 teaspoon red pepper flakes
* 1 cup of beef stock
* 1 14-oz. can of chunky-style crushed(or diced) tomatoes
* 1 28-oz. can crushed tomatoes
* 4 1-inch thick slices of leftover meatloaf
* 1 cup ricotta cheese
* 1-1/2 cups of grated Parmigiano Reggiano, divided
* 1 or 2 balls of fresh mozzarella cheese, cut into small cubes, divided
Yields: 6-8 servings
Preheat oven to 375 degrees
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. Add the Ziti and cook just short of al dente. Drain and return to the pot.
In a heated medium sized skillet over medium heat add EVOO, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 4 minutes. Add the beef stock and both cans of tomatoes, bring to a bubble. Chop up or crumble the leftover meatloaf and add to the sauce.
Simmer for 4-5 minutes. Season with the salt and pepper to taste.
Add half of the tomato meatloaf sauce to the ziti. Add the ricotta ccheese and half of the Parmigiano Reggiano and toss to coat the mixture. Add half of the cubed mozzarella cheese, give everything a stir anf transfer it to an oven-safe baking dish.
Top with the remainingtomato meatloaf sauce, cubed mozzarella and the parmigiano. Place in the oven and bake for 15-18 minutes.