Rigatoni and Meatballs Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings18
Ingredients
| Rigatoni | 7 Ounce, uncooked | |
| 4 medium tomatoes, seeded and chopped | ||
| Mushrooms | 1 Cup (16 tbs), sliced (Sauce:) | |
| Tomato Paste | 1 Can (10oz) (Sauce:) | |
| Italian seasoning | 1 Teaspoon (Sauce:) | |
| Sugar | 1/2 Teaspoon (Sauce:) | |
| Salt | 1/8 Teaspoon (Sauce:) | |
| Pepper | 1/8 Teaspoon (Sauce:) | |
| 1 lb. ground round | ||
| Egg white | 1 (Meatballs:) | |
| Parmesan cheese | 2 Tablespoon, grated (Meatballs:) | |
| Seasoned bread crumbs | 2 Tablespoon (Meatballs:) | |
| Skim milk | 2 Tablespoon (Meatballs:) | |
| Italian seasoning | 3/4 Teaspoon (Meatballs:) | |
| Garlic powder | 1/8 Teaspoon (Meatballs:) | |
| Salt | 1/8 Teaspoon (Meatballs:) | |
| Pepper | 1/8 Teaspoon (Meatballs:) | |
| 2/3 cup shredded low-moisture, part-skim mozzarella cheese | ||
Directions
Prepare rigatoni as directed on package.
Rinse with warm water.
Drain.
Set aside.
In 2-quart casserole, combine all sauce ingredients.
Cover.
Microwave at High for 10 minutes, stirring once.
Reduce power to 70% (Medium High).
Microwave for 8 to 10 minutes longer, or until flavors are blended, stirring once.
Re-cover.
Set aside.
In medium mixing bowl, combine all meatball ingredients.
Mix well.
Shape into 18 meatballs, about 1 1/2 inches.
Arrange in 10-inch square casserole.
Cover with wax paper.
Microwave at High for 5 to 7 minutes, or until firm and no longer pink, rearranging once or twice.
Drain.
Add rigatoni and sauce.
Mix well.
Top with mozzarella cheese.
Reduce power to 70% (Medium High).
Microwave for 1 to 3 minutes longer, or until mozzarella cheese melts.
Let stand for 1 minute.
Rinse with warm water.
Drain.
Set aside.
In 2-quart casserole, combine all sauce ingredients.
Cover.
Microwave at High for 10 minutes, stirring once.
Reduce power to 70% (Medium High).
Microwave for 8 to 10 minutes longer, or until flavors are blended, stirring once.
Re-cover.
Set aside.
In medium mixing bowl, combine all meatball ingredients.
Mix well.
Shape into 18 meatballs, about 1 1/2 inches.
Arrange in 10-inch square casserole.
Cover with wax paper.
Microwave at High for 5 to 7 minutes, or until firm and no longer pink, rearranging once or twice.
Drain.
Add rigatoni and sauce.
Mix well.
Top with mozzarella cheese.
Reduce power to 70% (Medium High).
Microwave for 1 to 3 minutes longer, or until mozzarella cheese melts.
Let stand for 1 minute.
Chef
