2 tb Olive oil
1 Onion, chopped
2 Garlic cloves, minced
3 c Mushrooms, sliced
1 Sweet green pepper, chopped
1 1/2 ts Dried basil
1 1/2 ts Granulated sugar
1 t Dried oregano
1 t Salt
3/4 ts Pepper
28 oz Canned tomatoes, chopped
2 tb Tomato paste
3 1/2 c Rigatoni pasta
1 1/3 c Mozzarella, shredded
1/4 c Parmesan, freshly grated
MEATBALLS
1 Egg
1/3 c Onion, finely chopped
1/4 c Dry bread crumbs
2 Garlic cloves, minced
3 tb Parmesan, freshly grated
1 t Dried oregano
3/4 ts Salt
1/2 ts Pepper
1 lb Lean ground turkey
-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.