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Title: Baked Rigatoni & Meatballs
Categories: Poultry Pasta Casserole
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 | ||
| 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 Submitted By "PAUL A. MEADOWS"
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