amish rivel soup, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, biscuits and gravy, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken broccoli alfredo casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, corned beef and cabbage, creamed corn, creamy chicken macaroni salad, crock pot, Daisy sour cream, dessert, Dole, domino sugar, easy recipes, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spaghetti meatloaf, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
7 Easy Recipes, #6
Want your family to clean their plates during dinner? Make spaghetti meatloaf! When you have leftover meatloaf this is the recipe to make! The chunks of meatloaf act as meatballs in the spaghetti sauce. My family loves this leftover spaghetti meatloaf 🙂
Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:
This was a neat experiment. The cottage cheese didn’t dissolve totally in the hot sauce but it gave it a nice creamy touch. It was a good idea and now I just have a half a container of cottage cheese in the fridge to use up. Another day.
I swapped out the cottage cheese for ricotta and it dissolved nicely.
2 tablespoons Bertolli olive oil
1/2 cup sweet red bell pepper; diced
1/2 cup onion; diced
2 28 ounce cans whole plum tomatoes and juice
1 teaspoon McCormick dried basil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon Domino sugar
1 lb meatloaf; diced
1 small can portabello mushrooms; chunks, drained
1 cup Kraft shredded parmesan
1 cup cottage cheese; large or small curd
small box Barilla angel hair pasta
Saute the red peppers and onions in olive oil in a large frying pan until beginning to brown. Add tomatoes, basil, garlic, pepper and sugar. Bring to a bubble and simmer on medium-low heat for 30 minutes, stirring every 10 minutes or so.
Add meatloaf, stir well and bring to a bubble again. Cook for 10 minutes more.
Add mushrooms, cottage cheese and parmesan. Cook for 10 more minutes while cooking the pasta.
Bring kettle of water to boil. Boil pasta until still slightly al dente. Drain and rinse. Add a portion of pasta to the sauce pan, stirring it in a circle until it absorbs some moisture. Remove to a pasta dish and add another serving. Sprinkle servings with more parmesan and serve.
Mix remainder of pasta with sauce and refrigerate.
Recipe and image courtesy of Melady Cooks.
USE THE RED NEXT PAGE LINK BELOW FOR #5 OF OUR 7 EASY RECIPES
Quick Tip: Serve this yummy meal with a side salad and fresh dinner rolls.