Categories: Poultry etc, Pastanoodle, Casseroles 
      Yield: 4 servings 
  
      2 tb Olive oil 
      1    Onion, chopped 
      2    Garlic cloves, minced 
      3 c  Mushrooms, sliced 
      1    Sweet green pepper, chopped 
  1 1/2 ts Dried basil 
  1 1/2 ts Granulated sugar 
      1 ts Dried oregano 
      1 ts Salt 
    3/4 ts Pepper 
     28 oz Canned tomatoes, chopped 
      2 tb Tomato paste 
  3 1/2 c  Rigatoni pasta 
  1 1/3 c  Mozzarella, shredded 
    1/4 c  Parmesan, freshly grated 
 
---------------------------------MEATBALLS--------------------------------- 
      1    Egg 
    1/3 c  Onion, finely chopped 
    1/4 c  Dry bread crumbs 
      2    Garlic cloves, minced 
      3 tb Parmesan, freshly grated 
      1 ts Dried oregano 
    3/4 ts Salt 
    1/2 ts Pepper 
      1 lb Lean ground turkey 
           -chicken or beef may be used 
  
  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 400F 200C oven for about 20 minutes or until cheese is melted and 
  top is golden. 
   
  Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate 
  very high source fibre, excellent source calcium and iron. 
   
  Source: Canadian Living magazine [Jan 96] cover article 
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