Ingredients Jump to Instructions ↓

  1. 2 tablespoons Olive oil

  2. 1 Onion, chopped

  3. 3 cups Mushrooms, sliced

  4. 1 Sweet green pepper, chopped

  5. 1 1/2 teaspoon Dried basil

  6. 1 1/2 teaspoon Granulated sugar

  7. 1 teaspoon Salt

  8. 3/4 teaspoon Pepper

  9. 28 ounces Canned tomatoes, chopped

  10. 2 tablespoons Tomato paste

  11. 3 1/2 cup Rigatoni pasta

  12. 11/3 cup Mozzarella, shredded

  13. 1/4 cup Parmesan, freshly grated

  14. 1 Egg

  15. 1/3 cup Onion, finely chopped

  16. 1/4 cup Dry bread crumbs

  17. 2 Garlic cloves, minced

  18. 3 tablespoons Parmesan, freshly grated

  19. 1 teaspoon Dried oregano

  20. 3/4 teaspoon Salt

  21. 1/2 teaspoon Pepper

  22. 1 pounds Lean ground turkey chicken or beef may be used

Instructions Jump to Ingredients ↑

  1. MEATBALLS 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@...


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