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Baked Rigatoni and Meatballs




Source of Recipe


fooddownunder


List of Ingredients




2 tbl Olive oil
1 x Onion, chopped
2 x Garlic cloves, minced
3 cup Mushrooms, sliced
1 x Sweet green pepper, chopped
1 1/2 tsp Dried basil
1 1/2 tsp Granulated sugar
1 tsp Dried oregano
1 tsp Salt
3/4 tsp Pepper
28 oz Canned tomatoes, chopped
2 tbl Tomato paste
3 1/2 cup Rigatoni pasta
1 1/3 cup Mozzarella, shredded
1/4 cup Parmesan, freshly grated


MEATBALLS
1 x Egg
1/3 cup Onion, finely chopped
1/4 cup Dry bread crumbs
2 x Garlic cloves, minced
3 tbl Parmesan, freshly grated
1 tsp Dried oregano
3/4 tsp Salt
1/2 tsp Pepper
1 lb Lean ground turkey chicken or beef may be used

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.
carbohydrate very high source fibre, excellent source calcium