Cooking Index - Cooking Recipes & IdeasBaked Rigatoni And Meatballs Recipe - Cooking Index

Baked Rigatoni And Meatballs

Type: Pasta, Poultry
Courses: Casseroles, Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1   Onion - chopped
2   Garlic cloves - minced
3 cups 711mlMushrooms - sliced
1   Sweet green pepper - chopped
1 1/2 teaspoons 7.5mlDried basil
1 1/2 teaspoons 7.5mlGranulated sugar
1 teaspoon 5mlDried oregano
1 teaspoon 5mlSalt
3/4 teaspoon 3.8mlPepper
28 oz 795gCanned tomatoes - chopped
2 tablespoons 30mlTomato paste
3 1/2 cups 829mlRigatoni pasta
1 1/3 cups 315mlMozzarella - shredded
1/4 cup 59mlParmesan - freshly grated
1   Egg
1/3 cup 20g / 0.7ozOnion - finely chopped
1/4 cup 36g / 1.3ozDry bread crumbs
2   Garlic cloves - minced
3 tablespoons 45mlParmesan - freshly grated
1 teaspoon 5mlDried oregano
3/4 teaspoon 3.8mlSalt
1/2 teaspoon 2.5mlPepper
1 lb 454g / 16ozLean ground turkey - chicken or beef may be used

Recipe Instructions

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 oven for about 20 minutes or until cheese is melted and top is golden.

Canadian Living magazine [Jan 96] cover article


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