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Full Online Book HomeLearning KitchenPasta And Pastasauces - Baked Rigatoni With Meatballs
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Pasta And Pastasauces - Baked Rigatoni With Meatballs Post by :mailtop Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2225

Click below to download : Pasta And Pastasauces - Baked Rigatoni With Meatballs (Format : PDF)

Pasta And Pastasauces - Baked Rigatoni With Meatballs

Sauce:
2 tbl. Olive oil
1 Onion, chopped
2 Garlic cloves, minced
3 cups 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 tbl. Tomato paste
3 1/2 cups Rigatoni pasta
1 1/3 cups Mozzarella, shredded
1/4 cup Parmesan, freshly grated

Meatballs:
1 Egg
1/3 cup Onion, finely chopped
1/4 cup Dry bread crumbs
2 Garlic cloves, minced
3 tbl. Parmesan, freshly grated
1 tsp. Dried oregano
3/4 tsp. Salt
1/2 tsp. 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 tbl. 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.

Preheat oven to 400°F.

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./ 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.

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