Baked Rigatoni & Meatballs
Recipe: #17808
March 08, 2015
Categories: Turkey, Tomato, Italian, Sunday Dinner, Canned Tomatoes, Italian Dinner, more
"Good recipe from Canadian Living magazine (Jan 1996). Sometimes I cheat and use frozen meatballs to save time."
Original is 4 servings
Ingredients
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Nutritional
- Serving Size: 1 (807 g)
- Calories 824.4
- Total Fat - 42.2 g
- Saturated Fat - 14.9 g
- Cholesterol - 255 mg
- Sodium - 3264.2 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 7.2 g
- Sugars - 17.6 g
- Protein - 67.7 g
- Calcium - 639.8 mg
- Iron - 6.2 mg
- Vitamin C - 62.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey.
Step 2
Shape heaping tablespoonfuls into balls.
Step 3
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.
Step 4
Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tablespoons water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened.
Step 5
Stir in tomatoes and tomato paste; bring to boil.
Step 6
Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
Step 7
Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm.
Step 8
Drain and return to pot; add tomato sauce, stirring to coat rigatoni.
Step 9
Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole.
Step 10
Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
Step 11
Bake in 400F oven for about 20 minutes or until cheese is melted and top is golden.
Tips
No special items needed.
14 Reviews
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