Baked Rigatoni And Meatballs

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - chopped
2		Garlic cloves - minced
3 cups	711ml	Mushrooms - sliced
1		Sweet green pepper - chopped
1 1/2 teaspoons	7.5ml	Dried basil
1 1/2 teaspoons	7.5ml	Granulated sugar
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Pepper
28 oz	795g	Canned tomatoes - chopped
2 tablespoons	30ml	Tomato paste
3 1/2 cups	829ml	Rigatoni pasta
1 1/3 cups	315ml	Mozzarella - shredded
1/4 cup	59ml	Parmesan - freshly grated
		Meatballs
1		Egg
1/3 cup	20g / 0.7oz	Onion - finely chopped
1/4 cup	36g / 1.3oz	Dry bread crumbs
2		Garlic cloves - minced
3 tablespoons	45ml	Parmesan - freshly grated
1 teaspoon	5ml	Dried oregano
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 lb	454g / 16oz	Lean ground turkey - chicken or beef may be used

Recipe Instructions

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 oven for about 20 minutes or until cheese is melted and top is golden.

Source:
Canadian Living magazine [Jan 96] cover article

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