Baked Rigatoni & Meatballs
Yield
4 servingsPrep
70 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | cups |
mushrooms
sliced |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 ½ | teaspoons |
basil
dried |
*
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 28 | ounces |
tomatoes, canned
chopped |
|
| 2 | tablespoons |
tomato paste
|
|
| 3 ½ | cups |
rigatoni pasta
|
*
|
| 1 ⅓ | cups |
mozzarella cheese
shredded |
*
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
| Meatballs | |||
| 1 | each |
eggs
|
|
| ⅓ | cup |
onions
finely chopped |
|
| ¼ | cup |
bread crumbs
|
|
| 2 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
Parmesan cheese
freshly grated |
|
| 1 | teaspoon |
oregano
dried |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | pound |
ground turkey
lean, or chicken or beef |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 7.1E+2 | ml |
mushrooms
sliced |
|
| 1 | each |
green bell peppers
chopped |
|
| 7.5 | ml |
basil
dried |
*
|
| 7.5 | ml |
sugar
|
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 809.2 | ml/g |
tomatoes, canned
chopped |
|
| 3E+1 | ml |
tomato paste
|
|
| 828 | ml |
rigatoni pasta
|
*
|
| 315 | ml |
mozzarella cheese
shredded |
*
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
| Meatballs | |||
| 1 | each |
eggs
|
|
| 79 | ml |
onions
finely chopped |
|
| 59 | ml |
bread crumbs
|
|
| 2 | each |
garlic cloves
minced |
|
| 45 | ml |
Parmesan cheese
freshly grated |
|
| 5 | ml |
oregano
dried |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 453.6 | g |
ground turkey
lean, or chicken or beef |
|
Directions
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 to 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 400℉ (200℃) 200C oven for about 20 minutes or until cheese is melted and top is golden.
