Baked Rigatoni And Meatballs

Ingredients

2 tb olive oil
1 onion
4 garlic
3 c mushrooms
1 sweet green pepper
1 1/2 ts basil
1 1/2 ts granulated sugar
2 ts oregano
1 3/4 ts salt
1 1/4 ts pepper
28 oz tomatoes
2 tb tomato paste
3 1/2 c rigatoni pasta
1 3/8 c mozzarella
1/4 c parmesan
1 egg
3/8 c onion
1/4 c dry bread crumbs
3 tb parmesan
1 turkey

Instructions

-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 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.