BAKED RIGATONI AND MEATBALLS

• 2 tbs. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups sliced mushrooms
• 1 sweet green pepper, chopped
• 1-1/2 tsp. each dried basil and granulated sugar
• 1 tsp. dried oregano
• 1 tsp. salt
• 3/4 tsp. pepper
• 1 can 28 oz. tomatoes, chopped
• 2 tbs. tomato paste
• 3 1/2 cups rigatoni pasta (1/2 lb.)
• 1 1/3 cups shredded part-skim mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
  MEATBALLS
• 1 egg
• 1/3 cup finely chopped onion
• 1/4 dry bread crumbs
• 2 cloves garlic, minced
• 3 tbs. freshly grated parmesan cheese
• 1 tsp. dried oregano
• 3/4 tsp salt
• 1/2 tsp. pepper
• l lb. lean ground turkey

Meatball; 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 to 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 t tbs. 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 11 x 17 inch baking dish or 8 cup ( 2 L ) shallow oval casserole. Sprinkle mozzarella, then parmesan evenly over top. Bake in 400o oven for about 20 minutes or until cheese in melted and top is golden. Makes 4 servings.