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    Baked Rigatoni & Meatballs


    Source of Recipe


    buny

    Recipe Introduction


    This sounds great. Thanks Buny!!!!!!!!!!!

    List of Ingredients





    2 T. olive oil
    1 onion, chopped
    2 garlic cloves, minced
    3 cups mushrooms, sliced
    1 sweet green pepper, chopped
    1 1/2 t. dried basil
    1 1/2 t. granulated sugar
    1 t. dried oregano
    1 t. salt
    3/4 t. pepper
    28 oz. canned tomatoes, chopped
    2 T. tomato paste
    3 1/2 C. rigatoni pasta
    1 1/3 C. mozzarella, shredded
    1/4 C. parmesan, freshly grated

    Meatballs :
    1 egg
    1/3 C. onion, finely chopped
    1/4 C. dry bread crumbs
    2 garlic cloves, minced
    3 T. parmesan, freshly grated
    1 t. dried oregano
    3/4 t. salt
    1/2 t. pepper
    1 lb. lean ground beef
    .

    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 T. 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.

    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 11 x 7 inch baking dish or 8 cup shallow oven casserole.

    Sprinkle mozzarella, then parmesan evenly over top. Bake in 400°F. oven for about 20 minutes or until cheese is melted and top is golden

 

 

 


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