Baked Rigatoni and Meatballs

Baked Rigatoni 150 Author: Canadian Living Credits: Baked Rigatoni 150

The meatballs take a little time to prepare, but they boost this pasta dish to a deliciously flavourful meal.

  • Portion size 10 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 3 cups sliced mushroom
  • 1 sweet red pepper chopped
  • 1 yellow pepper chopped
  • 1 1/2 teaspoon dried basil
  • 1 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (each 28 oz/ 796 ml) tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 4 cups rigatoni pasta
  • 2 cups shredded provolone cheese
  • 1/2 cup grated parmesan cheese
Meatballs:
  • 1 egg
  • 1/4 cup dry breadcrumbs
  • 1/4 cup grated onion
  • 1 clove garlic minced
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb lean ground pork

Method

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.

Nutritional facts Per each of 10 servings: about

  • Sodium 842 mg
  • Protein 24 g
  • Calories 418.0
  • Total fat 18 g
  • Cholesterol 69 mg
  • Saturated fat 8 g
  • Total carbohydrate 40 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 31.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Rigatoni and Meatballs