You may use this light version of guacamole as a tasty snack with tortilla chips or as a garnish for your favorite Tex-Mex dishes. To make this dip even more tart, add more lime juice.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package rotini pasta
- 4 slices leftover meatloaf, or to taste
- 1 cup frozen corn
- 1 (15 ounce) can tomato sauce
- 1 dash Italian seasoning
- 1 dash dried basil
- 1 dash dried oregano
- 1 dash onion powder
- 1 dash garlic powder
- salt
- 1 dash ground black pepper
- 1 tablespoon white sugar
- ¼ cup grated Parmesan cheese
- ⅓ cup Italian bread crumbs
- ½ cup shredded Cheddar cheese
Instructions
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
- Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
- Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese.
- Bake in the preheated oven until bubbly, 30 to 45 minutes.
- You can use any pasta you prefer.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 516 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I believe in making the recipe as is depending on ingredients available, since I didn’t have a 15 oz can of tomato sauce, I used 2, 8 oz cans. We found it dry and a bit bland. Maybe I cooked it too long, but I will definitely try it again with more seasoning and liquid!
I really wanted to rate this better but I knew what I was reading and…no. I used half of a box of rigatoni (8oz). Didn’t have sauce so I used 14.5 oz can petite diced tomatoes. I cubed the meatloaf rather then mashing because it is juicy and soft, didn’t want mush. Seasonings were pretty much by eye except 1 tbsp sugar way too much. This is not supposed to be a savory dessert. 1 tsp, maybe less. Also omitted the corn, I only had creamed. Aside from too much pasta and sugar, this recipe has potential. Mine came out delicious with the changes but as is, not that great.
Waaaay too much pasta. I ended up feeling like I wasted my meatloaf. Try using 8oz of noodles instead and 1/4 tsp for each spice that says to use only a pinch.
I followed the recipe exactly minus using the box of pasta I had on hand. I found this needed about double the sauce. The end result after hitting the oven was very dry. I think sauce wise you could just use a jar of spaghetti sauce if you were pressed on time. Add more cheese on top is my husband’s input. My son ate 2 servings.