Ingredients:
2 tbsp Olive oil
1 Onion, chopped
2 Garlic cloves, minced
3 cup 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 tbsp Tomato paste
3 1/2 cup Rigatoni pasta
1 1/3 cup 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 tbsp 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
Instructions:
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
Servings: 4
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