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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Source: Canadian Living magazine [Jan 96] cover article
[-=PAM=-] j PA_Meadows@msn.com
| Ingredients:
-1
1 Cup(s) onion, chopped
2 garlic cloves, minced
3 Cup(s) mushrooms, sliced
1 sweet green pepper, chopped
1 1/2 Teaspoon(s) dried basil
1 1/2 Teaspoon(s) granulated sugar
1 Teaspoon(s) dried oregano
-1 pepper
28 Ounce(s) canned tomatoes, chopped
3 1/2 Cup(s) rigatoni pasta
1 1/3 Cup(s) mozzarella, shredded
1/4 Cup(s) parmesan, freshly grated
1/3 Cup(s) onion, finely chopped
1/4 Cup(s) dry bread crumbs
1 Pound(s) lean ground turkey chicken or beef may be used |
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