2 Tbsp olive oil 1 medium onion, chopped 2 large cloves garlic, minced 3 cups sliced mushrooms 1 medium sweet red pepper, chopped 1 ½ tsp dried basil 1 ½ tsp granulated sugar 1 tsp dried oregano 1 tsp salt ¾ tsp pepper 1 28 oz can of tomatoes, chopped 2 Tbsp tomato 3 ½ cups rigatoni pasta 1 ½ cups mozzarella cheese ¼ cup grated parmesan cheese Meatballs: 1 large egg ¼ cup finely chopped onion ¼ cup dry bread crumbs 2 cloves garlic, minced 3 Tbsp grated parmesan cheese 1 tsp dried oregano ¾ tsp salt ½ tsp pepper 1 lb lean ground turkey Directions: 1. Meatballs: In bowl, beat egg lightly; mix in bread crumbs, garlic, grated parmesan cheese, oregano, salt and pepper. 2. Mix in turkey. 3. into heaping tablespoonfuls balls. 4. In large skillet, heat oil over medium-high heat. 5. Cook meatballs for 8-10 minutes or until browned on all sides. 6. Transfer cooked meatballs to paper towel-lined plate. 7. In the same skillet add onion, garlic, mushrooms, green pepper, basil sugar, oregano, salt, pepper; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. 8. Stir in tomatoes and tomato paste; bring to a boil. 9. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened. 10. Meanwhile, in large pot of boiling water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot. 11. In an 8 cup casserole dish transfer the tomato sauce mixture and rigatoni noodles stirring to coat. 12. Transfer to 11 x7 inch baking dish or 8 cup shallow oval casserole. 13. Sprinkle mozzarella, then parmesan evenly over the top.
2 1 2 3 1 1 ½ 1 ½ 1 1 ¾ 1 2 3 ½ 1 ½ ¼ Meatballs: 1 ¼ ¼ 2 3 1 ¾ ½ 1 Tbsp medium large cups medium tsp tsp tsp tsp tsp 28 oz Tbsp cups cups cup large cup cup Tbsp tsp tsp tsp lb olive oil onion, chopped cloves garlic, minced sliced mushrooms sweet red pepper, chopped dried basil granulated sugar dried oregano salt pepper can of tomatoes, chopped tomato rigatoni pasta mozzarella cheese grated parmesan cheese egg finely chopped onion dry bread crumbs cloves garlic, minced grated parmesan cheese dried oregano salt pepper lean ground turkey Directions: 1. Meatballs: In bowl, beat egg lightly; mix in bread crumbs, garlic, grated parmesan cheese, oregano, salt and pepper. 2. Mix in turkey. 3. into heaping tablespoonfuls balls. 4. In large skillet, heat oil over medium-high heat. 5. Cook meatballs for 8-10 minutes or until browned on all sides. 6. Transfer cooked meatballs to paper towel-lined plate. 7. In the same skillet add onion, garlic, mushrooms, green pepper, basil sugar, oregano, salt, pepper; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. 8. Stir in tomatoes and tomato paste; bring to a boil. 9. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened. 10. Meanwhile, in large pot of boiling water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot. 11. In an 8 cup casserole dish transfer the tomato sauce mixture and rigatoni noodles stirring to coat. 12. Transfer to 11 x7 inch baking dish or 8 cup shallow oval casserole. 13. Sprinkle mozzarella, then parmesan evenly over the top.