Ingrédients pour Baked Rigatoni With Meatballs
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 4 cloves minced garlic
- 8 ounces sliced mushrooms
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh basil
- 1 teaspoon granulated sugar
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 pound rigatoni pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup dry breadcrumbs
- 1 pound lean ground turkey
- 2 tablespoons water
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Comment préparer Baked Rigatoni With Meatballs
- **Make the Meatballs:**
- Preheat oven to 400°F (200°C).
- In a large bowl, lightly beat 1 large egg.
- Add 1/2 cup bread crumbs, 1/4 cup finely chopped onion, 2 cloves minced garlic, 1/4 cup grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Gently fold in 1 pound ground turkey.
- Shape the mixture into 1-inch meatballs (approximately 20-24).
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Brown the meatballs in batches for 8-10 minutes, ensuring they are browned on all sides. Transfer to a paper towel-lined plate.
- **Prepare the Sauce:**
- Add 1/4 cup chopped onion, 2 cloves minced garlic, 8 ounces sliced mushrooms, 1/2 cup chopped green bell pepper, 1/4 cup chopped fresh basil, 1 teaspoon sugar, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons water to the skillet.
- Cook over medium heat, stirring occasionally, for 10 minutes until vegetables are softened.
- Stir in 28 ounces crushed tomatoes and 2 tablespoons tomato paste.
- Bring to a boil, then add the browned meatballs.
- Reduce heat and simmer for 30 minutes, or until the sauce has slightly thickened.
- **Cook the Pasta & Assemble:**
- While the sauce simmers, cook 1 pound rigatoni in a large pot of boiling salted water for 8 minutes, or until al dente. Drain.
- Return the cooked rigatoni to the pot and add the meatball sauce, stirring to coat.
- Transfer the rigatoni and sauce to an 11x7-inch baking dish or 8-cup shallow casserole dish.
- Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the top.
- Bake for 20 minutes, or until the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
51g
Fat
55g
Carbs
16g
