Baked Rigatoni And Meatballs

2 T. olive oil

1 onion, chopped

2 garlic cloves, minced

3 cups mushrooms, sliced

1 sweet green pepper, chopped

1 1/2 t. dried basil

1 1/2 t. granulated sugar

1 t. dried oregano

1 t. salt

3/4 t. pepper

28 oz. canned tomatoes, chopped

2 T. 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 T. parmesan, freshly grated

1 t. dried oregano

3/4 t. salt

1/2 t. pepper

1 lb. lean ground beef

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 T. 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.

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 11 x 7 inch baking dish or 8 cup shallow oven casserole.

Sprinkle mozzarella, then parmesan evenly over top. Bake in 400°F. oven for about 20 minutes or until cheese is melted and top is golden.