Baked Rigatoni With Meatballs And Peppers Recipes

Steps:

• Place the bread on a baking sheet. Bake for 30 minutes in a 200 degrees F oven, or until totally dry.
• Break the bread into chunks . . .
• And pulse [in food processor] until the bread turns into crumbs.
• Throw the meat into a large mixing bowl.
• Add the garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt, and pepper. Use clean hands to mix together until well combined.
• Use a scoop to retrieve a small amount of the meat mixture . . . And roll it in your hands to make meatballs (about 25). Place the pan in the freezer for 10 to 15 minutes, just to firm them up.
• Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.
• Remove from the pan to a plate while you make the rigatoni and sauce.
• Add the onion and garlic to the pan. Stir and cook for a minute or two, until the onion begins to soften.
• Add the wine and cook for another minute. (Just omit this step if you're not using wine.)
• Add the crushed tomatoes...whole tomatoes... salt, pepper, and sugar . . . And parsley and basil.
• Stir the sauce to combine all the ingredients . . . Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally.
• Then throw in the meat-a-balls!
• Stir gently, then cover and cook for 20 more minutes, stirring once or twice, until the meatballs are cooked through.
• Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
• This is a good one, my friends.
• I mean . . . i miei amici.
• Sincerely,
• Costanza

Steps:

• 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 400ºF oven for about 20 minutes or until cheese is melted and top is golden.

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
• Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives.
• Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.