Title: Baked Rigatoni and Meatballs
Categories: Casserole Pasta Poultry
Yield: 4 Servings

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
		H
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 By on .

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