Baked Rigatoni and Meatballs

Title:
Baked Rigatoni and Meatballs

Yield:
4 Servings

Categories:
Poultry,
Pastanoodle,
Casseroles




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





 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 200C oven for about 20 minutes or until cheese is melted and


 top is golden.


 


 Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate


 very high source fibre, excellent source calcium and iron.


 


 Source: Canadian Living magazine [Jan 96] cover article


      [-=PAM=-]  j PA_Meadows@msn.com


 Posted to MM-Recipes Digest V3 #342


 


 From: "Paul A Meadows" 


 


 Date: Sat, 14 Dec 96 22:00:56 UT