Baked Rigatoni Meatballs

Ingredients

2 tbsp 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 tbsp 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 tbsp 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

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Preparation
 
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 [email protected]

 

 
Servings: 4

 

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