Baked Rigatoni With Meatballs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Good recipe from Southern Living. Sometimes I cheat and use frozen meatballs to save time. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
3 cups mushrooms, 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 (28 ounce) can tomatoes, chopped |
2 tablespoons tomato paste |
3 1/2 cups rigatoni pasta |
1 1/3 cups mozzarella cheese, shredded |
1/4 cup parmesan cheese, freshly grated |
1 egg |
1/3 cup onion, finely chopped |
1/4 cup dry breadcrumbs |
2 garlic cloves, minced |
3 tablespoons parmesan cheese, freshly grated |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 lb lean ground turkey |
Directions:
1. Meatballs:
2. In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
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.
4. 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.
5. 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.
6. Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
7. Bake in 400ºF oven for about 20 minutes or until cheese is melted and top is golden.
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