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  Recipe Home » Poultry » BAKED RIGATONI AND TURKEY MEATBALLS
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  BAKED RIGATONI AND TURKEY MEATBALLS
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 235
Ingredients:
2 Tbls. olive oil
1 onion, chopped
2 garlic cloves, minced
3 C. 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-oz. canned tomatoes, chopped
2 Tbls. tomato paste
3-1/2 C. rigatoni pasta
1-1/3 C. mozzarella, shredded
1/4 C. parmesan, freshly grated
Meatballs:
1 egg
1/3 C. onion, finely chopped
1/4 C. dry bread crumbs
2 garlic cloves, minced
3 Tbls. parmesan, freshly grated
1 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. pepper
1 lb. lean ground turkey, chicken or beef
Instructions:
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 Tbls. 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-C. shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top. Bake in 400 oven for about 20 minutes or until cheese is melted and top is golden. Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping Tbls.fuls into balls.
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