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.
Sauté onion, garlic, mushrooms, and green pepper to brown. Add spaghetti sauce.
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.
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 431 (45%)|
|Amt Per Serving||% DV|
|Total Fat 47.9g||64 %|
|Saturated Fat 20.1g||101 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 209.1mg||64 %|
|Sodium 987.3mg||34 %|
|Potassium 1085.9mg||29 %|
|Total Carbohydrate 78g||23 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 73.8g|
|Protein 52.9g||76 %|
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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: 959
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