A comforting and flavorful baked pasta dish featuring turkey meatballs and a rich tomato sauce, topped with gooey melted cheese.
In a mixing bowl, combine the egg, finely chopped onion, minced garlic, grated Parmesan cheese, dried oregano, salt, pepper, and breadcrumbs. Mix well.
Using your hands to mix the ingredients ensures even distribution and a better texture.
Add the ground turkey to the bowl and mix until just combined. Form the mixture into small meatballs.
Avoid overmixing the meat to keep the meatballs tender.
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides. Remove and set aside.
Browning the meatballs adds a depth of flavor to the dish.
In the same skillet, sauté the chopped onion, minced garlic, sliced mushrooms, and diced green bell pepper until softened.
Stir frequently to prevent the garlic from burning.
Add the dried basil, granulated sugar, dried oregano, salt, pepper, crushed tomatoes, and tomato paste to the skillet. Stir well and bring to a simmer.
Simmering the sauce allows the flavors to meld together.
Return the meatballs to the skillet, cover, and simmer for 30 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Cook the rigatoni pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta with the sauce and meatballs. Transfer to a baking dish.
Mixing the pasta with the sauce ensures every bite is flavorful.
Top the pasta with shredded mozzarella and grated Parmesan cheese.
Spread the cheese evenly for a consistent golden crust.
Bake in a preheated oven at 400°F for 20 minutes or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to set the layers.
Serve the baked rigatoni hot, garnished with fresh basil if desired. Enjoy!
Pair with a side salad and garlic bread for a complete meal.
