Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1                    onion -- chopped
   2                    garlic cloves -- minced
   3      cups          mushrooms -- sliced
   1                    sweet green pepper -- chopped
   1 1/2  teaspoons     dried basil
   1 1/2  teaspoons     granulated sugar
   1      teaspoon      dried oregano
   1      teaspoon      salt
     3/4  teaspoon      pepper
  28      ounces        canned tomatoes -- chopped
   2      tablespoons   tomato paste
   3 1/2  cups          rigatoni pasta
   1 1/3  cups          mozzarella -- shredded
     1/4  cup           parmesan -- freshly grated
                        meatballs --
   1                    egg
     1/3  cup           onion -- finely chopped
     1/4  cup           dry bread crumbs
   2                    garlic cloves -- minced
   3      tablespoons   parmesan -- freshly grated
   1      teaspoon      dried oregano
     3/4  teaspoon      salt
     1/2  teaspoon      pepper
   1      pound         lean ground turkey
                        - chicken or beef may be used

Preparation:

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. Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened. 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 200C oven for about 20 minutes or until cheese is melted and top is golden. Source: Canadian Living magazine [Jan 96] cover article