Baked Rigatoni And Meatballs Recipe

Ready in: 1-2 hrs

Ingredients

* 2 tablespoons olive oil
* 1 onion -- chopped
* 2 cloves garlic -- 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 teaspoon 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 teaspoon salt
* 1/2 teaspoon pepper
* 1 pound lean ground turkey

Methods :

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

This recipe for Baked Rigatoni And Meatballs serves/makes 4.