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Penne Rigate with pork meatballs: Submitted by: Sophia B | Date Added: 7 May 2012
Listed in: Pork

Pork Meatballs
1 egg
1/4 cup bread crumbs
1/4 cup onion
1 clove garlic, minced
1/4 cup grated parmesan
1/2 c. teaspoon dried oregano
1/4 c. teaspoon salt
1/4 c. teaspoon pepper
1 pound lean ground pork

Penne Rigate / Sauce
1/4 c. at the table with olive oil
1 onion, chopped
2 clove garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
3 cups sliced ​​mushrooms
1 red pepper, diced
1 1/2 c. dried basil tea
1 1/2 c. tea dried oregano
1 1/2 c. tsp salt
1 1/2 c. pepper
2 cans diced tomatoes
2 c. to table tomato paste
1 c. to table red wine vinegar
1 bag of Penne Rigate
1/4 cup shredded provolone cheese
1/2 cup Parmesan cheese

Cooking Instructions

Makes 8 to 10 servings

Heat oven to 350 degrees.

Mix all meatball ingredients together. Shape the balls about the size of a golf ball. Place on a baking sheet. Cook until the dumplings are golden brown (about 20 minutes)

Cook the penne rigate as indicated on the packaging.

In a large saucepan, heat oil. Add all the vegetables and cook until they are tender. Add tomatoes, tomato paste, vinegar and spices. Simmer a few minutes (about 5/7 minutes).

Combine pasta, sauce and meatballs in a large ovenproof dish. Add the two grated cheeses and cook until cheese is melted.

Recipe Pictures - Hover cursor to scroll if several images:
Penne Rigate with pork meatballs
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