Baked Rigatoni With Meatballs

Good recipe from Southern Living. Sometimes I cheat and use frozen meatballs to save time.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 3  cups mushrooms, sliced
• 1  green bell pepper, chopped
• 1 1⁄2 teaspoons dried basil
• 1 1⁄2 teaspoons granulated sugar
• 1  teaspoon dried oregano
• 1  teaspoon salt
• 3⁄4 teaspoon pepper
• 1 (28 ounce) can tomatoes, chopped
• 2  tablespoons tomato paste
• 3 1⁄2 cups rigatoni pasta
• 1 1⁄3 cups mozzarella cheese, shredded
• 1⁄4 cup parmesan cheese, freshly grated

• Meatballs

• 1  egg
• 1⁄3 cup onion, finely chopped
• 1⁄4 cup  dry breadcrumbs
• 2  garlic cloves, minced
• 3  tablespoons parmesan cheese, freshly grated
• 1  teaspoon dried oregano
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  lb lean ground turkey

Directions

1. Meatballs:
2. In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
3. 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.
4. 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.
5. 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.
6. Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
7. Bake in 400ºF oven for about 20 minutes or until cheese is melted and top is golden.