Baked Rigatoni And Meatballs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Canadian | Casseroles, Pastanoodle, Poultry etc | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 3 | c | Mushrooms, sliced |
| 1 | Sweet green pepper, chopped | |
| 1 1/2 | t | Dried basil |
| 1 1/2 | t | Granulated sugar |
| 1 | t | Dried oregano |
| 1 | t | Salt |
| 3/4 | t | Pepper |
| 28 | oz | Canned tomatoes, chopped |
| 2 | T | Tomato paste |
| 3 1/2 | c | Rigatoni pasta |
| 1 1/3 | c | Mozzarella, shredded |
| 1/4 | c | Parmesan, freshly grated |
| 1 | Egg | |
| 1/3 | c | Onion, finely chopped |
| 1/4 | c | Dry bread crumbs |
| 2 | Garlic cloves, minced | |
| 3 | T | Parmesan, freshly grated |
| 1 | t | Dried oregano |
| 3/4 | t | Salt |
| 1/2 | t | Pepper |
| 1 | lb | Lean ground turkey |
| chicken or beef may be | ||
| used |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 22:00:56 UT
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Nutrition (calculated from recipe ingredients)
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Calories: 644
Calories From Fat: 344
Total Fat: 38.6g
Cholesterol: 203.7mg
Sodium: 1961.5mg
Potassium: 1187.9mg
Carbohydrates: 27.3g
Fiber: 5.3g
Sugar: 12.2g
Protein: 50.2g