Baked Rigatoni & Meatballs
meats
2 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 cup mushrooms, sliced
1 sweet green pepper, chopped
1 1/2 teaspoon dried basil
1 1/2 teaspoon granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon pepper
28 oz canned tomatoes, chopped
2 tablespoon 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 tablespoon parmesan, freshly grated
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon 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
Yield: 4 servings
