Baked Rigatoni With Meatballs

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.