Baked Rigatoni and Meatballs

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Takes some time to prepare but is delicious!


Nutritional Info
Per each of 10 servings: about -
cal 418
pro 24 g
total fat 18 g
sat. fat 8 g
carb 40 g
fibre 4 g
chol 69 mg
sodium 842 mg
% RDI: -
calcium 31
iron 31
vit A 27
vit C 73
folate 45

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  • 10
  • 20 mins
  • 75 mins

Ingredients

  • Meatballs:
  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 cups (750 mL) sliced mushrooms
  • 1 sweet red pepper or yellow pepper, chopped
  • 1-1/2 tsp (7 mL) dried basil
  • 1-1/2 tsp (7 mL) oregano
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 can tomatoes
  • 2 tbsp (25 mL) tomato paste
  • 1 tbsp (15 mL) balsamic vinegar
  • 4 cups (1 L) rigatoni pasta
  • 2 cups (500 mL) shredded provolone cheese
  • 1/2 cup (125 mL) grated parmesan cheese
  • 1 egg
  • 1/4 cup (50 mL) dry breadcrumbs
  • 1/4 cup (50 mL) grated onion
  • 1 clove garlic, minced
  • 1/4 cup (50 mL) grated parmesan cheese
  • 1/2 tsp (2 mL) dried oregano
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 lb (454 g) lean ground pork

Preparation

Step 1

Meatballs: In large bowl, combine egg, bread crumbs, onion, garlic, Parmesan, oregano, salt and pepper; mix in pork. Shape by 1 tbsp (15 mL) into balls. Bake on greased rimmed baking sheet in 400°F (200°C) oven for 15 minutes or until digital instant-read thermometer inserted into several registers 160°F (81°C).

Meanwhile, in Dutch oven, heat oil over medium-high heat; saut?nion, garlic, carrot, celery, mushrooms, red pepper, basil, oregano, salt and pepper until vegetables are softened, about 10 minutes. Push to side of pan.

Add tomatoes and tomato paste, coarsely mashing tomatoes and stirring to combine. Bring to boil; reduce heat and simmer for 20 minutes.

Add meatballs and balsamic vinegar; simmer until thickened, 5 minutes.

Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to sauce; toss to coat. Transfer to greased 12-cup (3 L) oval baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)

Sprinkle with provolone and Parmesan cheeses. Bake in 375°F (190°C) oven for about 30 minutes or until bubbly.

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