Ingredients

• 1 , 16 ounce
• 4 slices leftover meatloaf , or to taste
• 1 cup frozen corn
• 1 , 15 ounce
• 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
• 0.25 cups grated Parmesan cheese
• 0.33 cups Italian bread crumbs
• 0.5 cups shredded Cheddar cheese

Instructions

1. 1 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.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
4. 4 Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
5. 5 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.
6. 6 Bake in the preheated oven until bubbly, 30 to 45 minutes.

Nutrition per serving