Baked Rigatoni and Meatballs Recipe

Name: Baked Rigatoni and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 each onions chopped; 2 each garlic cloves minced; 3 cups mushrooms sliced; 1 each green bell peppers chopped; 1 1/2 teaspoons basil dried; 1 1/2 teaspoons sugar; 1 teaspoon oregano dried; 1 teaspoon salt; 3/4 teaspoon black pepper; 28 ounces tomatoes, canned chopped; 2 tablespoons tomato paste; 3 1/2 cups pasta, rigatoni; 113 cups mozzarella cheese shredded; 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated; 1 each eggs; ⅓ cup onions finely chopped; 1/4 cup bread crumbs; 2 each garlic cloves minced; 3 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly grated; 1 teaspoon oregano dried; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 pound ground turkey lean, or chicken or beef

Servings: persons

2 tablespoons olive oil
1 each onions chopped
2 each garlic cloves minced
3 cups mushrooms sliced
1 each green bell peppers chopped
1 1/2 teaspoons basil dried
1 1/2 teaspoons sugar
1 teaspoon oregano dried
1 teaspoon salt
3/4 teaspoon black pepper
28 ounces tomatoes, canned chopped
2 tablespoons tomato paste
3 1/2 cups pasta, rigatoni
113 cups mozzarella cheese shredded
1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
1 each eggs
⅓ cup onions finely chopped
1/4 cup bread crumbs
2 each garlic cloves minced
3 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly grated
1 teaspoon oregano dried
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound ground turkey lean, or chicken or beef

1
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper.
2
Mix in turkey.
3
Shape heaping tablespoonfuls into balls.
4
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.
5
Transfer to paper towel-lined plate.
6
Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tablespoons water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened.
7
Stir in tomatoes and tomato paste; bring to boil.
8
Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
9
Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm.
10
Drain and return to pot; add tomato sauce, stirring to coat rigatoni.
11
Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole.
12
Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
13
Bake in 400F (200C) 200C oven for about 20 minutes or until cheese is melted and top is golden.

10354

kcal

Calories

572

Fat

340

Carbs

970

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 each onions chopped, 2 each garlic cloves minced, 3 cups mushrooms sliced, and more.

Yes, Baked Rigatoni and Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rigatoni and Meatballs

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