Heart-Healthy Baked Rigatoni
Indulge in the comforting flavors of this **Heart-Healthy Baked Rigatoni**, a delicious twist on a classic pasta bake designed with your well-being in mind. Made with **whole-grain rigatoni**, nutrient-packed veggies like **red bell pepper** and **zucchini**, and lean **ground turkey**, this recipe is both satisfying and nourishing. A rich, herbaceous **low-sodium marinara sauce** is layered with gooey, melty **part-skim mozzarella** and a touch of **Parmesan cheese** for the perfect balance of indulgence and health-consciousness. With just 25 minutes of prep and an oven-baked finish, this dish is ideal for busy weeknights or wholesome family dinners. Garnished with fresh **basil**, it’s a vibrant, heart-smart meal that doesn’t compromise on flavor! Perfect for those searching for "healthy pasta recipes,” “easy baked rigatoni,” or “low-sodium comfort food.”
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Recipe Information
Ingredients
- 12 ounces Whole-grain rigatoni
- 1 tablespoon Olive oil
- 1 pound Lean ground turkey
- 1 medium Onion, chopped
- 3 pieces Garlic cloves, minced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, sliced
- 24 ounces Low-sodium marinara sauce
- 2 teaspoons Italian seasoning
- 0.5 teaspoon Red pepper flakes
- 1 cup Part-skim mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the whole-grain rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 4 minutes.
Add the lean ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until the turkey is browned and cooked through, about 6-7 minutes.
Stir in the diced red bell pepper and sliced zucchini. Continue cooking until the vegetables are tender, about 5 minutes.
Pour in the low-sodium marinara sauce, Italian seasoning, and red pepper flakes. Stir to combine and let the mixture simmer for 5 minutes.
In a large mixing bowl, combine the cooked rigatoni with the turkey and vegetable sauce. Mix well to ensure the pasta is evenly coated.
Spread half of the pasta mixture into a 9x13-inch baking dish. Sprinkle half of the mozzarella and parmesan cheeses over the pasta.
Layer the remaining pasta mixture on top and sprinkle the rest of the cheeses evenly.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and golden.
Remove from the oven and let the baked rigatoni rest for 5 minutes.
Garnish with fresh chopped basil before serving.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 26.6 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1698 mg | 131% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3172 mg | 68% | |
*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.
