Post by MarieAlice on Apr 23, 2003 8:03:10 GMT -6
Baked Rigatoni and Meatballs
2 TBS olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups sliced mushrooms
1 green pepper, chopped
1 ½ tsp each dried basil and sugar
1 tsp oregano
1 tsp salt
3/4 tsp pepper
1 28 oz can tomatoes, chopped
2 TBS tomato paste
3 ½ cup rigatoni pasta
1 1/3 cup shredded part skim mozzarella cheese
¼ cup grated parmesan cheese
Meatballs:
1 egg
1/3 cup finely chopped onion
¼ cup dry bread crumbs
2 cloves garlic, minced
3 TBs grated parmesan cheese
1 tsp oregano
3/4 tsp salt
½ tsp pepper
1 lb lean ground turkey
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping TBS into balls. Brown in hot oil until browned on all sides. Drain on paper towels. Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt and pepper, and 2 TBS water to skillet. Cook over medium heat, stirring occasionally for aout 10 minutes until vegetables are tender. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
Cook rigatoni in salted boiling water 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 an 8 cup shallow oval casserole. sprinkle mozzarella and then parmesan evenly over top. Bake at 400*F for about 20 minutes or until cheese is melted and top is golden. Serves 4.
2 TBS olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups sliced mushrooms
1 green pepper, chopped
1 ½ tsp each dried basil and sugar
1 tsp oregano
1 tsp salt
3/4 tsp pepper
1 28 oz can tomatoes, chopped
2 TBS tomato paste
3 ½ cup rigatoni pasta
1 1/3 cup shredded part skim mozzarella cheese
¼ cup grated parmesan cheese
Meatballs:
1 egg
1/3 cup finely chopped onion
¼ cup dry bread crumbs
2 cloves garlic, minced
3 TBs grated parmesan cheese
1 tsp oregano
3/4 tsp salt
½ tsp pepper
1 lb lean ground turkey
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping TBS into balls. Brown in hot oil until browned on all sides. Drain on paper towels. Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt and pepper, and 2 TBS water to skillet. Cook over medium heat, stirring occasionally for aout 10 minutes until vegetables are tender. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
Cook rigatoni in salted boiling water 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 an 8 cup shallow oval casserole. sprinkle mozzarella and then parmesan evenly over top. Bake at 400*F for about 20 minutes or until cheese is melted and top is golden. Serves 4.