Healthy Rigatoni Bake
Discover the ultimate comfort food makeover with this Healthy Rigatoni Bake—a wholesome and satisfying dish that doesn’t skimp on flavor! Packed with tender whole-grain rigatoni, lean ground turkey, and a medley of sautéed vegetables like zucchini, bell peppers, and spinach, this recipe is as nutritious as it is delicious. A luscious combination of low-sodium marinara, creamy ricotta, melty mozzarella, and a sprinkle of Parmesan creates a delightfully cheesy, baked pasta casserole that's perfect for weeknight dinners or cozy gatherings. Ready in just under an hour and brimming with Italian-inspired flavors, this rigatoni bake is a crowd-pleasing dish that proves healthy eating can still feel indulgent. Perfect served fresh out of the oven and garnished with fragrant basil, it's a heartwarming meal the whole family will love!
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Recipe Information
Ingredients
- 12 ounces whole-grain rigatoni
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced (any color)
- 4 cups baby spinach
- 1 pound lean ground turkey
- 3 cups low-sodium marinara sauce
- 1 cup part-skim ricotta cheese
- 1.5 cups part-skim mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil leaves, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the whole-grain rigatoni according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced zucchini, and bell pepper. Cook for another 5 minutes until the vegetables are tender.
Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until no longer pink, about 6-7 minutes.
Stir in the marinara sauce, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Simmer for 5 minutes, then fold in the baby spinach until wilted. Remove from heat.
In a large mixing bowl, combine the cooked rigatoni and turkey-vegetable marinara mixture. Mix well to evenly coat the pasta.
Spread half of the pasta mixture into the prepared baking dish. Spoon dollops of ricotta cheese over the layer, then sprinkle with 3/4 cup of shredded mozzarella cheese.
Top with the remaining pasta mixture, and sprinkle the remaining mozzarella cheese and grated Parmesan evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes to lightly brown the cheese.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh basil before serving. Enjoy your Healthy Rigatoni Bake!
Nutrition Facts
Calories |
3815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 376.5 g | 137% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 66.9 g | ||
| Protein | 265.1 g | 530% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2941 mg | 226% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 6178 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
