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Baked Rigatoni and MeatballsRecipe : Baked Rigatoni and Meatballs
Procedure :
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 |
