Receta Baked Rigatoni And Meatballs
Ingredientes
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Direcciones
- Meatballs: In bowl, beat egg lightly; fold in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Fold 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 min or possibly till browned on all sides.
- Transfer to paper towel-lined plate.
- Add in 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 min or possibly till vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add in meatballs; reduce heat and simmer for 30 min or possibly till slightly thickened.
- Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 min or possibly till pasta is tender but hard. Drain and return to pot; add in tomato sauce, stirring to coat rigatoni.
- Transfer to 11x7-inch baking dish or possibly 8-c. shallow oven casserole.
- Sprinkle mozzarella (use part-skim mozzarella), then Parmesan proportionately over top.
- Bake in 400F 200C oven for about 20 min or possibly till cheese is melted and top is golden brown.
- carbohydrate very high source fibre, excellent source calcium