Meaty Spaghetti
Starting with fully cooked meatloaf means this spaghetti is ready in about 20 minutes; it's also perfectly seasoned.
SERVES 6
INGREDIENTS
- 1 16-ounce package cooked meatloaf in tomato sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 28-ounce jar pasta sauce
- 1 pound spaghetti pasta
- 1 cup grated Parmesan cheese
Bring a large pot of water to a boil over high heat. Remove meatloaf from package and crumble.
In heavy saucepan, heat olive oil over medium heat. Cook onion for 4 to 5 minutes, stirring frequently, until crisp-tender.
Add crumbled meatloaf, tomato sauce from package, and pasta sauce. Bring to a simmer; cook for 7 to 9 minutes, until sauce is slightly thickened.
Meanwhile, add spaghetti to boiling water and cook according to package directions, until al dente. Drain well and place on serving platter.
Top with meat mixture and sprinkle with Parmesan cheese. Serve immediately.
Recipe Substitutions
You could use leftover meatloaf in this easy spaghetti recipe, or use frozen precooked meatballs, heated according to the package directions, along with one 8-ounce can of tomato sauce. For more nutrition, add some preshredded carrots to the pan when adding the meatloaf and let simmer in the sauce.
