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Baked Rigatoni and Meatballs




Source of Recipe


ichef.com


List of Ingredients




2 tb Olive oil
1 Onion, chopped
2 Garlic cloves, minced
3 c Mushrooms, sliced
1 Sweet green pepper, chopped
1 1/2 ts Dried basil
1 1/2 ts Granulated sugar
1 ts Dried oregano
1 ts Salt
3/4 ts Pepper
28 oz Canned tomatoes, chopped
2 tb 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 tb Parmesan, freshly grated
1 ts Dried oregano
3/4 ts Salt
1/2 ts Pepper
1 lb Lean ground turkey
-chicken or beef may be used





Recipe



1. Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.

2. 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.

3. 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.

4. 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.

5. Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.

6. Bake in 400F 200C oven for about 20 minutes or until cheese is melted and top is golden.