Step #1 -MEATBALLS---- 1 Egg 1/3 c Onion, minced 3 tb Parmesan, finely sliced 1/4 c Dry bread crumbs 2 Garlic cloves, 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, oregano, crumbs, Parmesan, garlic, beat egg lightly; mix in onion, salt & pepper.
Step #2 Mix in turkey.
Step #3 Shape heaping tbspfuls into balls.
Step #4 In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 mins or until browned on all sides.
Step #5 Transfer to paper towel-lined plate.
Step #6 Add onion, mushrooms, stirring every once in awhile, sugar, oregano, salt, garlic, basil, pepper & 2 tb water to skillet; cook over med-heat/flame, green pepper, for about 10 mins or until vegetables are softened.
Step #7 stir in the tomatoes & tomato paste; bring to boil.
Step #8 Add meatballs; reduce heat & let simmer for 30 mins or until slightly thickened.
Step #9 Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 mins or until pasta is tender but firm.
Step #10 Drain & return to pot; add tomato sauce, stirring to coat rigatoni.
Step #11 Transfer to 11x7-inch baking dish or 8-c shallow oven casserole.
Step #12 Sprinkle top mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
Step #13 Bake in 400F 200C oven for about 20 mins or until cheese is melted & top is golden.
Step #14 Per serving: about 780 calories, 34 g fat, 49 g protein, 70 g carbohydrate very high.