Heart-Healthy Rigatoni Pasta with Meat Sauce
Delight in the wholesome flavors of this heart-healthy rigatoni pasta with meat sauce, a nourishing recipe designed to combine robust taste with wellness. Featuring whole wheat rigatoni and extra-lean ground turkey, this dish is packed with lean protein and fiber for a lighter take on a classic comfort food. The rich, savory sauce—simmered with crushed tomatoes, fragrant herbs, garlic, and a hint of red pepper flakes—is elevated with fresh spinach and parsley for a vibrant, nutrient-rich twist. Quick and easy to prepare in under 45 minutes, this pasta pairs perfectly with a sprinkle of Parmesan cheese for a satisfying, guilt-free meal. Ideal for family dinners or meal prep, this recipe is your go-to for flavor without compromise.
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Recipe Information
Ingredients
- 12 ounces Whole wheat rigatoni pasta
- 1 pound Extra-lean ground turkey
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes, no salt added
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Fresh spinach, roughly chopped
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Grated Parmesan cheese
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the whole wheat rigatoni. Cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the extra-lean ground turkey to the skillet. Cook, breaking the meat apart with a wooden spoon, until no pink remains, about 6-7 minutes.
Stir in the crushed tomatoes and tomato paste. Mix well.
Season the sauce with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.
Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld.
Add the spinach to the sauce and stir until wilted, about 2 minutes.
Remove the sauce from heat and stir in the chopped parsley.
Combine the cooked rigatoni with the meat sauce, mixing until the pasta is well coated.
Serve the pasta hot, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 46.5 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1020 mg | 78% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5749 mg | 122% | |
*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.
