Low Fat Rigatoni Pasta with Meat Sauce
Savor the comforting flavors of this Low Fat Rigatoni Pasta with Meat Sauce—a wholesome, lighter twist on a classic Italian favorite. Packed with lean ground turkey, aromatic vegetables like onion, carrot, and celery, and a rich tomato-based sauce, this dish is bursting with flavor while staying low in fat. The hearty rigatoni pasta perfectly absorbs the savory blend of crushed tomatoes, garlic, and herbs like oregano and basil, creating a satisfying meal that's both nutritious and delicious. Ready in about an hour and ideal for a weeknight dinner or meal prep, this recipe serves six and is finished with a sprinkle of fresh parsley and grated Parmesan for a touch of indulgence. If you're seeking healthy pasta recipes with bold flavors, this dish checks every box!
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta
- 1 lb Lean ground turkey
- 1 tbsp Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 medium, finely chopped Carrot
- 1 finely chopped Celery stalk
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Low-sodium chicken broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp, chopped Fresh parsley
- 0.25 cup Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the chopped onions, and sauté for about 3-4 minutes until soft and translucent.
Add the minced garlic, finely chopped carrot, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Increase the heat to medium-high and add the lean ground turkey to the pan. Cook, breaking the meat apart with a wooden spoon, until it's browned and fully cooked, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, and chicken broth. Mix well to combine.
Season the meat sauce with dried oregano, dried basil, salt, and black pepper. Reduce the heat to low, and let the sauce simmer for about 20 minutes, allowing the flavors to mingle and the sauce to thicken.
Once the meat sauce is ready, add the cooked rigatoni to the sauce. Stir well to ensure the pasta is thoroughly coated with the sauce.
Sprinkle fresh chopped parsley over the pasta and stir. Taste and adjust the seasoning if necessary.
Serve the rigatoni pasta with meat sauce hot, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 51.7 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4758 mg | 101% | |
*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.
