Baked Rigatoni & Meatballs
March 08, 2015
"Good recipe from Canadian Living magazine (Jan 1996). Sometimes I cheat and use frozen meatballs to save time."
- FOR MEATBALLS
- Serving Size: 1 (807 g)
- Calories 824.4
- Total Fat - 42.2 g
- Saturated Fat - 14.9 g
- Cholesterol - 255 mg
- Sodium - 3264.2 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 7.2 g
- Sugars - 17.6 g
- Protein - 67.7 g
- Calcium - 639.8 mg
- Iron - 6.2 mg
- Vitamin C - 62.7 mg
- Thiamin - 0.3 mg
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 tablespoons 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 oven for about 20 minutes or until cheese is melted and top is golden.
Tips & Variations
No special items needed.