BAKED RIGATONI AND MEATBALLS

Servings: 4
Ingredients:

2 tb Olive oil
1    Onion, chopped
2    Garlic cloves, minced
3 c  Mushrooms, sliced
1    Sweet green pepper, chopped
1 1/2 ts Dried basil
1 1/2 ts Granulated sugar
1 ts Dried oregano
1 ts Salt
3/4 ts Pepper
28 oz Canned tomatoes, chopped
2 tb 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 tb Parmesan, freshly grated
1 ts Dried oregano
3/4 ts Salt
1/2 ts Pepper
1 lb Lean ground turkey
-chicken or beef may be used

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 11×7-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

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