Baked Rigatoni & Meatballs
Source of Recipe
Canadian Living Magazine
List of Ingredients
2 tablespoons Olive oil
1 Onion, chopped
2 Garlic cloves ; minced
3 cups Mushrooms ; sliced
1 Sweet green pepper ; chopped
1 1/2 teaspoons Dried basil
1 1/2 teaspoons Granulated sugar
1 teaspoon Dried oregano
1 teaspoon Salt
3/4 teaspoon Pepper
28 ounces Canned tomatoes ; chopped
2 tablespoons Tomato paste
31 cups Rigatoni pasta
1 1/3 cups Mozzarella ; shredded
1/4 cup Parmesan ; freshly grated
~~ MEATBALLS ~~
1 Egg
1/3 cup Onion ; finely chopped
1/4 cup Dry bread crumbs
2 Garlic cloves ; minced
3 tablespoons Parmesan ; freshly grated
1 teaspoon Dried oregano
3/4 teaspoon Salt
1/2 teaspoon Pepper
1 pound Lean ground turkey Recipe
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate.
Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni. Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top. Bake in 400F 200C oven for about 20 minutes or until cheese is melted and top is golden.
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