ZalentineValentines Recipes
Baked Rigatoni And Meatballs
Serving Size : 4
2 tablespoons olive oil
1 onion -- chopped
2 garlic cloves -- minced
3 cups mushrooms -- sliced
1 sweet green pepper -- chopped
1 1/2 teaspoons dried basil
1 1/2 teaspoons granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon pepper
28 ounces canned tomatoes -- chopped
2 tablespoons tomato paste
3 1/2 cups rigatoni pasta
1 1/3 cups 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 tablespoons parmesan -- freshly grated
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound 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 tbsp 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.