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Baked Rigatoni and Meatballs




Source of Recipe


chum recipes 042800 rec.food.recipes


Recipe Link: http://www.lotsarecipes.com

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 teaspoon Dried basil
1 1/2 teaspoon Granulated sugar
1 teaspoon Dried oregano
1 teaspoon Salt
3/4 teaspoons Pepper
28 ounces Canned tomatoes, chopped
2 tablespoons Tomato paste
3 1/2 cups Rigatoni pasta
1 1/3 cup 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 teaspoons Salt
1/2 teaspoon Pepper
1 pound 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 Tbsp 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.