Amount
Ingredient
Preparation



2
tablespoons
olive oil





1
each
onion

chopped



2
each
garlic cloves

minced



3
cups
mushrooms

sliced



1
each
green bell pepper

chopped



1 1/2
teaspoons
basil

dried



1 1/2
teaspoons
sugar





1
teaspoon
oregano

dried



1
teaspoon
salt





3/4
teaspoon
pepper





28
ounces
tomatoes, canned

chopped



2
tablespoons
tomato paste





3 1/2
cups
pasta, rigatoni





1 1/3
cups
mozzarella cheese

shredded



1/4
cup
parmesan cheese

freshly grated





---

---------------------------------meatballs---------------------------------



1
each
egg





1/3
cup
onions

finely chopped



1/4
cup
bread crumbs





2
each
garlic cloves

minced



3
tablespoons
parmesan cheese

freshly grated



1
teaspoon
oregano

dried



3/4
teaspoon
salt





1/2
teaspoon
pepper





1
pound
ground turkey

lean, or chicken or 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 8-1 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 1 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 3 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 4F 2C oven for about 2 minutes or until cheese is melted and top is golden.