Baked Rigatoni and Meatballs

My mom got this recipe from an old issue of Canadian Living and made it once in a blue moon. It was so good though and I have since made it for dinner parties I've thrown with good friends to ooh and ahh over it. There are a lot of ingredients, but don't be put off.

Baked Rigatoni and Meatballs

2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed (use as much as you'd like, though)
3 cups sliced mushrooms
1 green pepper, diced
1 1/2 tsp each dried basil and sugar
1 tsp dried oregano
1 tsp salt
3/4 tsp pepper
1 can (28oz) diced tomatoes, or whole tomatoes broken up
2 tbsp tomato paste
3 1/2 cups rigatoni pasta
1 1/3 cups grated mozzarella cheese
1/4 cup grated parmesan cheese

Meatballs:
1 egg, beaten
1/3 cup finely chopped onion
1/4 cup fine breadcrumbs
2 cloves garlic, crushed
3 tbsp parmesan cheese
1 tsp dried oregano
salt & pepper
1 lb lean ground turkey (you can use lean ground beef if you'd like; I prefer the turkey myself)

1. For the meatballs, combine the ingredients until well blended and shape into balls. My mom used to put them in a plastic colander on a plate and microwave them and this worked very well. You can bake them or brown them on the stovetop for 8 - 10 minutes - whatever works. Cook them just before you put them into the sauce, and make sure they're thoroughly done (i.e. no longet pink in the middle).
2. Saute the veggies and spices in the olive oil until softened. Stir in tomatoes and paste and bring to a boil. Reduce heat and simmer for 30 minutes or until slightly thickened. Add meatballs.
3. Cook rigatoni until al dente. Drain and return to the pot; add sauce and meatballs. Transfer to an 8 cup casserole and sprinkle with cheeses.
4. Bake at 400F until cheese is melted and the top is golden.

Bon Appetit!