Baked Rigatoni And Meatballs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1: Onion, chopped
2: Garlic cloves, minced
3 cup: Mushrooms, sliced
1: Sweet green pepper, chopped
1 1/2 tsp: Dried basil,
1 1/2 tsp: Granulated sugar,
1 tsp: Dried oregano,
1 tsp: Salt,
3/4 tsp: Pepper,
28 ounce: Canned tomatoes, chopped
2 tbsp: Tomato paste,
3 1/2 cup: Rigatoni pasta,
1 1/3 cup: Mozzarella, shredded
1/4 cup: Parmesan, freshly grated
MEATBALLS
1: Egg,
1/3 cup: Onion, finely chopped
1/4 cup: Dry bread crumbs,
2: Garlic cloves, minced
3 tbsp: Parmesan, freshly grated
1 tsp: Dried oregano,
3/4 tsp: Salt,
1/2 tsp: Pepper,
1 lbs: Lean ground turkey chicken or beef may be used,
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 8-10 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
Source from luhu.jp
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
Source from luhu.jp