Baked Rigatoni with Meatballs

Instructions 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. Sauté onion, garlic, mushrooms, and green pepper to brown. Add spaghetti sauce. Meanwhile, 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 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top. Bake in 400F oven for about 20 minutes or until cheese is melted and top is golden.