Cutting down food waste is something that should concern us all. Sandwiches, soups and stir-fry’s are reliable mainstays when trying to use up leftovers that aren’t enough to make a second meal. However, we came up with a great way to use up any leftover meatloaf you might have. Introducing, the leftover meatloaf gluten-free pasta bake recipe.
Now, I know it sounds a little unconventional but it works. This recipe would also work well with leftover meatballs (if you have them) cut into quarters or any Italian style meatloaf like we used. So get creative and see what you have to toss into your pasta bake. Now let’s get to it.
Leftover Meatloaf Gluten-Free Pasta Bake Recipe
- 1/2 C butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1/2 C gluten-free flour
- 1 tbs oil
- 1/2 tomato sauce or passata
- 1 1/2 package gluten-free Rummo Rummo Mezzi Rigatoni N ° 51 pasta (approx 600g)
- All the meatloaf you have left, cut into cubes (I used roughly 2-3 C)
- 2/3 C Parmesan cheese
- 2 1/2 C milk
- Season to taste salt, pepper, granulated onion, and granulated garlic
- 1 C of sette fette cheese or provolone cheese
- Dice meatloaf into large cubes and set aside.
- In a heavy bottom pot, melt butter over medium heat.
- Add in onion and garlic and cook until translucent and tender. Season to taste with salt and pepper.
- Now, gradually add in the flour while stirring continuously. When the flour is fully incorporated, stir and cook for about 7 minutes. If your flour is sticking, despite stirring, add in an additional knob of butter.
- Vigorously whisk in the milk so the milk fully incorporates into the flour and onion mixture. You don’t want any lumps. Once the flour is mixed into the milk, heat until milk is just about boiling and has thickened. Stir continuously.
- Add in the Parmesan cheese to the sauce and mix well.
- Mix your passata or tomato sauce into the cheese sauce.
- Season to taste with salt, pepper, granulated onion, and granulated garlic.
- Keep sauce on low, stirring occasionally while you get the rest of the dish ready.
- Put a large pot of salted water on to boil.
- Boil 600g of pasta.
Tip: If using Rummo gluten-free pasta cook the pasta well. If using any other brand of gluten-free pasta cook it just to al dentè.
- Using a heatproof measuring cup reserve 2 cups of pasta water.
- Drain the pasta.
- Return the pasta to the pot and toss with the sauce. If the sauce seems tight, or dry, add in a little bit of the pasta water, as needed to loosen it slightly.
- Gently fold in the cubed meatloaf.
- Preheat oven to 350°.
- Spray a 9×13 baking tray with cooking spray.
- Evenly distribute the pasta mixture into the pan.
- Sprinkle cheese on top.
- Bake for 20 minutes.
Leftover Meatloaf Gluten-Free Pasta Bake Recipe Notes:
- This leftover meatloaf gluten-free pasta bake recipe is an easy dinner you can easily adapt to use with most leftover meat whether it’s meatloaf, meatballs, steak or even sliced cooked Italian sausage.
- Serve with a healthy helping of a green salad with a balsamic dressing for a hearty balanced meal that makes use of what you have on hand.
- Pasta dishes are a great way to use up leftovers. Similar to the recipe we shared with for a creamy gluten-free leftover pasta with leftover ham.
What do you think of this leftover meatloaf gluten-free pasta bake recipe? Do you have a variation of this pasta bake, highlighting another meat or spice combination? Are there any other pasta recipes you think we should try? Leave us a comment below to let us know.
Enjoy and take care of yourself.