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Rigatoni And Meatballs

Microwave.Lady's picture
Ingredients
  Uncooked rigatoni 7 Ounce
  Tomatoes 4 Medium, seeded and chopped
  Sliced fresh mushrooms 1 Cup (16 tbs)
  No salt added tomato paste 6 Ounce (1 Can)
  Italian seasoning 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground round 1 Pound
  Egg white 1
  Grated parmesan cheese 2 Tablespoon
  Seasoned dry bread crumbs 2 Tablespoon
  Skim milk 2 Tablespoon
  Italian seasoning 3⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Shredded low-moisture part-skim mozzarella cheese 2⁄3 Cup (10.67 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Microwaving
Dish: 
Sandwich
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
18

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