Photo of Pasta Bolognese-ish by WW

Pasta Bolognese-ish

Total Time
25 min
10 min
15 min
Meaty pasta sauce comes together quickly when you stir in leftover meatloaf, as in this take on pasta Bolognese. Can’t find 15-ounce cans of crushed tomatoes? Measure 1¾ cups tomatoes from a 28-ounce can and freeze the rest for later. When making pasta, always save some of the water just before draining. Lightly seasoned and starchy, this liquid gold helps thin out sauces in order to coat pasta more thoroughly and is much tastier than plain water.


Uncooked yellow lentil pasta

8¾ oz, penne

Olive oil

1 Tbsp

Uncooked onion(s)

½ cup(s), chopped


2 large clove(s), finely chopped

Crushed red pepper flakes

¼ tsp

Muffin-Pan Turkey Meatloaves

3 item(s), crumbled (search for the recipe in the WW app)

Canned crushed tomatoes

15 oz

Dried oregano

½ tsp

Kosher salt

½ tsp

Grated Parmesan cheese

8 tsp


  1. Cook the pasta according to the package directions. Reserve ¾ cup of the pasta cooking water. Drain the pasta.
  2. In a large nonstick skillet, heat the oil over medium-high. Add the onion, garlic, and red pepper and cook until golden, 3 to 4 minutes. Add the crumbled meatloaves and cook, stirring often, until browned, about 2 minutes.
  3. Stir in the tomatoes, oregano, salt, and ½ cup of the pasta cooking water and reduce heat to medium. Cook for 2 minutes. Add the pasta and toss to combine. Add the remaining ¼ cup cooking water if needed to thin the sauce. Top with the cheese.
  4. Serving size: about 1½ cups