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

2tbOlive oil
1 Onion, chopped
2 Garlic cloves, minced
3cMushrooms, sliced
1 Sweet green pepper, chopped
1 1/2tsDried basil
1 1/2tsGranulated sugar
1tsDried oregano
1tsSalt
3/4tsPepper
28ozCanned tomatoes, chopped
2tbTomato paste
3 1/2cRigatoni pasta
1 1/3cMozzarella, shredded
1/4cParmesan, freshly grated
MEATBALLS
1 Egg
1/3cOnion, finely chopped
1/4cDry bread crumbs
2 Garlic cloves, minced
3tbParmesan, freshly grated
1tsDried oregano
3/4tsSalt
1/2tsPepper
1lbLean 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 Submitted By "PAUL A. MEADOWS" On FRI, 19 JAN 1996 233707 -0400

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