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 oven for about 20 minutes or until cheese is melted and top is golden.
I usually omit the mushrooms and substitute 1 chopped red bell pepper, and use inexpensive ground beef. Using a 13x9 Pyrex casserole also works.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (641g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 427 (45%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 20.1g||101 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 254.6mg||78 %|
|Sodium 734.1mg||25 %|
|Potassium 1397.7mg||37 %|
|Total Carbohydrate 76.2g||22 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 71.3g|
|Protein 54.9g||78 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 948
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