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Baked Rigatoni & Meatballs

Here's how you make Baked Rigatoni & Meatballs
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  • Servings: 4
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil
  • 1 yellow onion (chopped)
  • 2 garlic cloves, minced
  • 8 ounces sliced mushrooms (3 cups sliced)
  • 1 green bell 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
  • 1 can (28 ounce) tomatoes (chopped)
  • 2 tablespoons tomato paste
  • 12 ounces dry rigatoni pasta (3 1/2 cups)
  • 1 1/3 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (freshly grated)
  • FOR MEATBALLS
  • 1 large egg
  • 1/3 cup chopped yellow onion (finely chopped)
  • 1/4 cup bread crumbs (dry)
  • 2 garlic cloves, minced
  • 3 tablespoons grated Parmesan cheese (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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey.

  • Step 2: Shape heaping tablespoonfuls into balls.

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: Stir in tomatoes and tomato paste; bring to boil.

  • Step 6: Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.

  • Step 7: Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm.

  • Step 8: Drain and return to pot; add tomato sauce, stirring to coat rigatoni.

  • Step 9: Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole.

  • Step 10: Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.

  • Step 11: Bake in 400F oven for about 20 minutes or until cheese is melted and top is golden.

We hope you enjoy this recipe!

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