Rigatoni Baked Rigatoni with Meatballs

Posted by: Jennifer A 11-12-99 7:16 PM

Baked Rigatoni with Meatballs

Sauce:
2 tbl Olive oil
1 Onion, chopped
2 Garlic cloves, minced
3 cup Mushrooms, sliced
1 Sweet green pepper, chopped
1 1/2 tsp Dried basil
1 1/2 tsp Granulated sugar
1 tsp Dried oregano
1 tsp Salt
3/4 tsp Pepper
28 oz Canned tomatoes, chopped
2 tbl Tomato paste
3 1/2 cup 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 tbl Parmesan, freshly grated
1 tsp Dried oregano
3/4 tsp Salt
1/2 tsp 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.

Preheat oven to 400F.

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.


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