Photo of Pasta bolognese-ish by WW

Pasta bolognese-ish

Points® value
Total Time
25 min
10 min
15 min
Meaty pasta sauce comes together really easily and quickly when you can simply stir in a little crumbled leftover meatloaf, like in this fast take on pasta bolognese. When making pasta, it’s always a good idea to save some of the cooking water just before draining the pasta, like we do here. Because it's starchy and lightly seasoned, it's better to use than just plain water if you need to thin a sauce in order to coat the pasta thoroughly.


Uncooked yellow lentil pasta

8¾ oz, penne

Olive oil

1 tbsp(s)


½ cup(s)


2 clove(s), large, finely chopped

Crushed red pepper flakes

¼ tsp(s)

Muffin-Pan Turkey Meatloaves

3 muffin(s), crumbled

Canned crushed tomatoes

15 oz

Ground oregano

½ tsp(s)

Kosher salt

½ tsp(s)

Grated Parmesan cheese

8 tsp(s)


  1. Cook pasta according to package directions. Ladle out ¾ cup pasta water; drain pasta.
  2. In a large nonstick skillet, heat oil over medium-high heat. Add onion, garlic, and pepper flakes; sauté until golden, 3 to 4 minutes. Add meatloaves; cook, stirring often, until browned, about 2 minutes. Stir in tomatoes, oregano, salt, and ½ cup pasta water; reduce heat to medium and cook 2 minutes. Add pasta and remaining ¼ cup pasta water, if necessary. Top with cheese.
  3. Per serving (about 1½ cups)