Recipe: Italian Mini Meatballs and Rigatoni

ITALIAN MINI MEATBALLS AND RIGATONI

3 cans (8 oz. each) tomato sauce
1 teaspoon sugar
1/2 teaspoon basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon oregano leaves
1 recipe Italian Mini-Meatballs, cooked (recipe follows)
8 oz. uncooked rigatoni
4 oz. (1 cup) shredded mozzarella cheese

In medium saucepan, combine sauce sugar and seasonings; add meatballs. Simmer 15 minutes, stirring occasionally.

Cook rigatoni to desired doneness as directed on package. Drain; rinse with hot water, if desired.

Serve sauce over cooked rigatoni. Sprinkle with mozzarella cheese.

MICROWAVE DIRECTIONS:
Prepare rigatoni as directed above. In 2-quart microwave-safe bowl, combine all sauce ingredients; add meatballs. Cover with microwave-safe plastic wrap. Microwave on HIGH for 4 to 6 minutes or until meatballs and sauce are thoroughly heated. Serve sauce over cooked rigatoni. Sprinkle with mozzarella cheese.

ITALIAN MINI-MEATBALLS
Makes 7 dozen mini-meatballs

"Plan to make these versatile meatballs on a weekend and freeze them in an airtight container. If you double the recipe, you'll have the beginnings for four to six meals, depending on the size of your family."

1/2 lb. bulk Italian sausage
1/2 lb. ground beef
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 egg, beaten

In medium bowl, combine all ingredients; shape into 3/4-inch balls. Place meatballs in 15x1 0-inch jelly roll pan.

Heat oven to 350 degrees F.

Bake 20 minutes or until brown; remove from pan.

MICROWAVE DIRECTIONS:
Prepare meatballs as directed above. Place 40 meatballs on microwave-safe meat rack. Cover with waxed paper. Microwave on HIGH for 5 to 7 minutes or until no longer pink; drain. Repeat with remaining meatballs.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Pasta and Pizza with Pizzazz, Pillsbury Classic Cookbooks #91, 1988