If you love meatballs & pasta...
Meatballs:
In bowl, beat egg lightly; mix in onion, crumbs, garlic, parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
1. In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 mins or until browned on all sides. Transfer to paper towel-lined plate.
2. Sauté onion, garlic, mushrooms, and green pepper to brown. Add spaghetti sauce.
3. Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 mins or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni.
4. Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
5. Bake in 400F oven for about 20 mins 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.
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Serving Size: 1 Serving (516g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1059 | ||
Calories from Fat: 534 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.3g | 79 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 208mg | 64 % | |
Sodium 969.6mg | 33 % | |
Potassium 1084.6mg | 29 % | |
Total Carbohydrate 78g | 23 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 73.8g | ||
Protein 52.4g | 75 % | |
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: 1059
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