Low Fat Baked Rigatoni
Indulge in the comforting flavors of classic Italian cuisine with this Low Fat Baked Rigatoni recipe—a perfect balance of hearty and healthy! Made with tender rigatoni pasta, lean ground turkey, and a rich tomato-based sauce infused with garlic, onions, and aromatic herbs like basil and oregano, this dish delivers all the savory satisfaction you crave without the extra guilt. Creamy low-fat ricotta and melted mozzarella create a luscious, cheesy layer that ties it all together, while a sprinkle of fresh parsley adds a burst of freshness. Ready in under an hour and baked to golden perfection, this lightened-up pasta bake is perfect for busy weeknights or meal prep. Serve this crowd-pleasing comfort food alone or with a crisp side salad for a wholesome, family-friendly dinner. Keywords: low-fat baked rigatoni, healthy pasta recipes, lightened-up comfort food, Italian-inspired dish, kid-friendly dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Rigatoni pasta
- 250 grams Lean ground turkey
- 1 tablespoon Olive oil
- 1 cup Chopped onion
- 2 cloves Minced garlic
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes
- 1 cup Low-fat ricotta cheese
- 100 grams Low-fat mozzarella cheese, shredded
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F). Lightly spray a baking dish with non-stick cooking spray.
Cook the rigatoni according to the package instructions in salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil and chopped onion. Sauté for about 5 minutes until onions are translucent.
Add minced garlic and cook for another 1 minute until fragrant.
Add lean ground turkey to the skillet, breaking it up with a spoon. Cook until it's browned and cooked through, about 8 minutes.
Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, allowing flavors to meld together.
Remove the skillet from the heat. Stir in the low-fat ricotta cheese and half of the shredded mozzarella.
Add the cooked rigatoni to the skillet and mix well until all the pasta is coated with the sauce.
Transfer the mixture to the prepared baking dish. Top with the remaining shredded mozzarella cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving. Garnish with chopped fresh parsley and enjoy your low-fat baked rigatoni!
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.4 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1633 mg | 126% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2616 mg | 56% | |
*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.
