Baked Rigatoni And Meatballs

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 ts Dried oregano

1 ts 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 ts 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. Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate very high source fibre, excellent source calcium and iron. Source: Canadian Living magazine [Jan 96] cover article [-=PAM=-] j PA_Meadows@msn.com