Low Fat Rigatoni with Meat Sauce
Savor the hearty flavors of comfort food made healthier with this Low Fat Rigatoni with Meat Sauce recipe. Featuring tender whole-grain rigatoni tossed with a robust tomato-based turkey meat sauce, this dish is an irresistible combination of wholesome ingredients and bold Italian-inspired seasoning. Lean ground turkey combined with aromatic garlic, onion, and fresh herbs ensure you won’t miss the heavier options. The rich sauce, crafted with no-salt-added diced tomatoes and a hint of low-sodium chicken broth, provides a flavorful yet light option perfect for any meal. With minimal prep time and a quick cook, this family-friendly dish is ideal for busy weeknights. Finished with a sprinkle of fresh parsley—and optionally Parmesan—it delivers all the classic taste with none of the guilt, making it a go-to recipe for healthy pasta lovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Whole grain rigatoni pasta
- 1 pound Lean ground turkey (93% lean)
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 ounces Diced tomatoes, no-salt-added
- 1 cup Low-sodium chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Cook the rigatoni according to the 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 and sauté until the onion is translucent, about 5 minutes.
Add the lean ground turkey to the skillet, breaking it up with a spoon. Cook until the turkey is browned and cooked through, about 6-8 minutes.
Stir in the tomato paste, ensuring the turkey is well coated. Cook for another 2 minutes to deepen the flavor of the tomato paste.
Add the diced tomatoes and chicken broth to the skillet, stirring to combine. Sprinkle in the oregano, basil, black pepper, and salt.
Bring the sauce to a simmer and let it cook for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the cooked rigatoni to the skillet, tossing gently to coat the pasta with the sauce.
Sprinkle the fresh chopped parsley over the top and stir gently to distribute.
Serve the rigatoni warm, with a sprinkle of grated Parmesan cheese on top if desired.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 39.9 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1134 mg | 87% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4454 mg | 95% | |
*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.
