HomeTurkey Baked Rigatoni And Turkey Meatballs

Baked Rigatoni And Turkey Meatballs

Posted in : Turkey on by : Daphne


2 Tbsp. olive oil1 onion, chopped2 garlic cloves, minced3 C. mushrooms, sliced1 sweet green pepper, chopped1-1/2 tsp. dried basil1-1/2 tsp. granulated sugar1 tsp. dried oregano1 tsp. salt3/4 tsp. pepper28-oz. canned tomatoes, chopped2 Tbsp. tomato paste3-1/2 C. rigatoni pasta1-1/3 C. mozzarella, shredded1/4 C. parmesan, freshly gratedMeatballs:1 egg1/3 C. onion, finely chopped1/4 C. dry bread crumbs2 garlic cloves, minced3 Tbsp. parmesan, freshly grated1 tsp. dried oregano3/4 tsp. salt1/2 tsp. pepper1 lb. lean ground turkey, chicken or beef


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 11×7-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.