Shortcut Baked Rigatoni With Meatballs Recipes

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.

Steps:

• Preheat oven to 400 degrees. Heat oil in a straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 8 minutes. Add garlic and cook, stirring, 45 seconds. Add pureed tomatoes and bring to a boil, then reduce heat and simmer 25 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 2 minutes less than package instructions. Drain pasta; return to pot and toss with sauce and cubed cheese.
• Transfer mixture to an 8-inch square baking dish; cover with parchment-lined foil. Bake until bubbling, 15 minutes. Uncover; top with sliced cheese. Adjust oven to broil; cook until cheese is melted and golden brown, about 2 minutes. Let cool 10 minutes and serve.