Making meatballs from scratch is time-consuming, but their beefy, rich flavour boosts the appeal of this homey baked pasta. A simple salad is all you need to make it a complete meal.
HANDS-ON TIME 35 minutes
TOTAL TIME1½ hours
MAKES 8 to 10 servings
INGREDIENTS
MEATBALLS:
1 egg
¼ cup dried bread crumbs
¼ cup grated onion
1 clove garlic, minced
¼ cup grated Parmesan cheese
½ tsp dried oregano
¼ tsp each salt and pepper
450 g lean ground pork
BAKED RIGATONI:
2 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 rib celery, finely chopped
3 cups sliced mushrooms
1 sweet red or yellow pepper, chopped
1½ tsp each dried basil and dried oregano
½ tsp each salt and pepper 2 cans (each 796 mL)
whole tomatoes
2 tbsp tomato paste
1 tbsp balsamic vinegar
4 cups rigatoni pasta (about 340 g)
2 cups shredded provolone cheese
½ cup grated Parmesan cheese
DIRECTIONS
MEATBALLS: In large bowl, combine egg, bread crumbs, onion, garlic, Parmesan, oregano, salt and pepper; mix in pork. Shape by 1 tbsp into balls. Bake on greased rimmed baking sheet in 400°F (200°C) oven until instant-read thermometer inserted into several reads 160°F (71°C), about15 minutes.
BAKED RIGATONI: While meatballs are baking, in Dutch oven, heat oil over medium-high heat; sauté onion, garlic, carrot, celery, mushrooms, red pepper, basil, oregano, salt and pepper until vegetables are softened,
about 10 minutes. Push to 1 side of pan.
Add tomatoes and tomato paste to pan, mashing tomatoes with back of spoon; stir to combine with vegetable mixture. Bring to boil; reduce heat and simmer for 20 minutes.
Stir in meatballs and vinegar; simmer until sauce is thickened, about 5 minutes.
While sauce simmering, in large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain pasta and add to sauce; toss to coat. Scrape into greased 12-cup (3 L) casserole dish.
(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Uncover and add 10 minutes to baking time.)
Sprinkle with provolone and Parmesan. Bake in 375°F (190°C) oven until bubbly, about 30 minutes.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 418 cal, 24 g pro, 18 g total fat (8 g sat. fat), 40 g carb, 4 g fibre, 69 mg chol, 842 mg sodium. % RDI: 31% calcium, 31% iron, 27% vit A, 73% vit C, 45% folate.
