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2 T. olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups mushrooms, sliced
1 sweet green pepper, chopped
1 1/2 t. dried basil
1 1/2 t. granulated sugar
1 t. dried oregano
1 t. salt
3/4 t. pepper
28 oz. canned tomatoes, chopped
2 T. 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 T. parmesan, freshly grated
1 t. dried oregano
3/4 t. salt
1/2 t. pepper
1 lb. lean ground beef
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 T. 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.
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 11 x 7 inch baking dish or 8 cup shallow oven casserole.
Sprinkle mozzarella, then parmesan evenly over top. Bake in 400°F. oven for about 20 minutes or until cheese is melted and top is golden.
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