Rigatoni with mini meatballs

By AnnieMro

Ingredients

• 8 oz. lean ground chicken or turkey
• 2 tbsp. chopped fresh flat-leaf parsley
• 1 large garlic clove, minced
• 1 tsp. salt
• pinch pepper
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 cups chopped eggplant
• 1 zucchini, chopped
• 1 small carrot, chopped
• 1 tbsp. oregano
• 2 cans (796ml) pureed plum tomatoes
• 1/2 cup cooked red kidney beans
• 3 cups whole wheat rigatoni pasta
• 2 tbsp. Parmesan

Preparation

Step 1

Preheat oven to 350F. In bowl, mix together chicken, parsley, garlic and a pinch of salt and pepper. Using wet hands, roll 1 heaping tsp. of mixture into a small meatball and place on parchment paper-lined baking sheet. Repeat. Bake for about 8 mins. or until no longer pink inside. In large pan, heat oil over med. high heat. Cook onion and eggplant, stirring, for about 8 mins or until golden. Reduce heat to med. and add zucchini, carrot and oregano. Cook, stirring, for 5 mins. or until softened. Add pureed tomatoes and remaining salt. Bring to boil. Add meatballs and beans. Reduce heat and simmer 30 mins.

In large pot of boiling, salted water, cook rigatoni until al dente. Drain and add to sauce. Stir to combine.