Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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