Baked Rigatoni and Meatballs
103 people added this to their Recipe Box
The meatballs take a little time to prepare, but they boost this pasta dish to a deliciously flavourful meal.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 418 |
| pro | 24 g |
| total fat | 18 g |
| sat. fat | 8 g |
| carb | 40 g |
| fibre | 4 g |
| chol | 69 mg |
| sodium | 842 mg |
| % RDI: | - |
| calcium | 31% |
| iron | 31% |
| vit A | 27% |
| vit C | 73% |
| folate | 45% |
Suggested Recipes
-
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
3 cups (750 mL) sliced mushrooms
1 sweet red or yellow pepper, chopped
1-1/2 tsp (7 mL) each dried basil and oregano
1/2 tsp (2 mL) each salt and pepper
2 cans (each 28 oz/796 mL) tomatoes
2 tbsp (25 mL) tomato paste
1 tbsp (15 mL) balsamic vinegar
4 cups (1 L) rigatoni pasta (12 oz/375 g)
2 cups (500 mL) shredded provolone cheese
1/2 cup (125 mL) grated parmesan cheese
Meatballs:
1 egg
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) grated onion
1 clove garlic, minced
1/4 cup (50 mL) grated parmesan cheese
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) lean ground pork
Preparation:
Meatballs: In large bowl, combine egg, bread crumbs, onion, garlic, Parmesan, oregano, salt and pepper; mix in pork. Shape by 1 tbsp (15 mL) into balls. Bake on greased rimmed baking sheet in 400°F (200°C) oven for 15 minutes or until digital instant-read thermometer inserted into several registers 160°F (81°C).
Meanwhile, in Dutch oven, heat oil over medium-high heat; saut?nion, garlic, carrot, celery, mushrooms, red pepper, basil, oregano, salt and pepper until vegetables are softened, about 10 minutes. Push to side of pan.
Add tomatoes and tomato paste, coarsely mashing tomatoes and stirring to combine. Bring to boil; reduce heat and simmer for 20 minutes.
Add meatballs and balsamic vinegar; simmer until thickened, 5 minutes.
Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to sauce; toss to coat. Transfer to greased 12-cup (3 L) oval baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)
Sprinkle with provolone and Parmesan cheeses. Bake in 375°F (190°C) oven for about 30 minutes or until bubbly.
Meanwhile, in Dutch oven, heat oil over medium-high heat; saut?nion, garlic, carrot, celery, mushrooms, red pepper, basil, oregano, salt and pepper until vegetables are softened, about 10 minutes. Push to side of pan.
Add tomatoes and tomato paste, coarsely mashing tomatoes and stirring to combine. Bring to boil; reduce heat and simmer for 20 minutes.
Add meatballs and balsamic vinegar; simmer until thickened, 5 minutes.
Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to sauce; toss to coat. Transfer to greased 12-cup (3 L) oval baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)
Sprinkle with provolone and Parmesan cheeses. Bake in 375°F (190°C) oven for about 30 minutes or until bubbly.
Tags:
Main Course; Meat-Pork; Pasta/Noodles; Vegetables; Cheese/Other Dairy; Bake; Boil/Simmer;
Source
Canadian Living Magazine: November 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »