Baked Rigatoni And Meatballs
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Baked Rigatoni And Meatballs
  Rigatoni    Meatballs    Poultry    Pasta    Canadian    Mushrooms  
Last updated 6/12/2012 12:56:22 AM. Recipe ID 18529. Report a problem with this recipe.
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      Title: Baked rigatoni and meatballs
 Categories: Poultry, Pasta, Casseroles, Canadian, Mushrooms
      Yield: 4 Servings
 
      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

MMMMM-------------------------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.
  




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Recipe ID 18529 (Apr 03, 2005)

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