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Meatballs:
1 egg
1/3 cup onion, chopped
1/4 cup dry bread crumbs
2 cloves garlic, minced
3 tablespoons grated Parmesan cheese
1 teaspoon oregano
salt and pepper
1 pound ground beef
Pasta:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups sliced mushrooms
1 green pepper, chopped
2 teaspoons basil
1 teaspoon oregano
salt and pepper
1 can (28 oz.) stewed tomatoes
1 can (5 1/2 oz.) tomato paste
3 1/2 cups rigatoni pasta
1 1/2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese
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For
meatballs: In a medium bowl, slightly beat egg,
add onion, bread crumbs, garlic, Parmesan cheese, oregano,
salt and pepper. Mix to combine, then mix in the ground
beef. Shape into small meatballs using around a heaping
tablespoon of mixture for a meatball.
For
pasta: Heat oil in a large skillet. Brown meatballs
on all sides and remove. Cook in batches if necessary.
Drain
excess fat from the pan. Add onion, garlic, mushrooms,
green pepper, basil, oregano, salt and pepper, plus
2 tablespoons of water. Cook over medium heat about
10 minutes until vegetables are softened.
Stir
in tomatoes, tomato paste and meatballs. Simmer for
30 minutes.
Cook
pasta and drain.
Add
pasta to sauce and stir to combine. Transfer to a 2
1/2 quart casserole dish. Sprinkle the mozzarella cheese
on top, then the Parmesan cheese. Bake at 400 degrees
F. for 20 minutes. Makes 6 servings.
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