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Ingredients Jump to Instructions ↓

  1. 2 tb Olive oil

  2. 1 Onion, chopped

  3. 3 c Mushrooms, sliced

  4. 1 Sweet green pepper, chopped

  5. 1 1/2 ts Dried basil

  6. 1 1/2 ts Granulated sugar

  7. 1 ts Salt

  8. 3/4 ts Pepper

  9. 28 oz Canned tomatoes, chopped

  10. 2 tb Tomato paste

  11. 3 1/2 c Rigatoni pasta

  12. 1 1/3 c Mozzarella, shredded

  13. 1/4 c Parmesan, freshly grated

  14. --MEATBALLS-- 1 Egg

  15. 1/3 c Onion, finely chopped

  16. 1/4 c Dry bread crumbs

  17. 2 Garlic cloves, minced

  18. 3 tb Parmesan, freshly grated

  19. 1 ts Dried oregano

  20. 3/4 ts Salt

  21. 1/2 ts Pepper

  22. 1 lb Lean ground turkey

  23. 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

  24. 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top. Bake in

  25. 200C oven for about 20 minutes or until cheese is melted and top is golden. Per serving: about 780 calories,

  26. 49 g protein,

  27. 34 g fat,

  28. 70 g carbohydrate very high source fibre, excellent source calcium and iron. Source: Canadian Living magazine

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