Low Sodium Baked Mostaccioli
Indulge in the comforting flavors of *Low Sodium Baked Mostaccioli*, a heart-healthy twist on a classic Italian-American favorite. This recipe pairs tender mostaccioli pasta with a rich, savory tomato sauce made from no-salt-added crushed tomatoes and low-sodium tomato sauce, ensuring big flavor without the extra sodium. Lean ground turkey and aromatic herbs like garlic, dried Italian seasoning, and a pinch of red pepper flakes create a deliciously seasoned base, while a topping of part-skim mozzarella adds melty goodness without guilt. Ready in just an hour, including prep and bake time, this wholesome dish is perfect for family dinners or meal prep. Garnished with fragrant fresh basil, this low-sodium baked pasta is as visually stunning as it is incredibly satisfying. Keywords: low sodium recipes, baked mostaccioli, heart-healthy pasta dish, easy Italian dinner.
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Recipe Information
Ingredients
- 16 oz mostaccioli pasta
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 lb lean ground turkey
- 28 oz no salt added crushed tomatoes
- 15 oz low sodium tomato sauce
- 1 tbsp dried Italian herbs
- 0.5 tsp red pepper flakes
- 0.5 tsp black pepper
- 2 cups part-skim mozzarella cheese, shredded
- 0.25 cup fresh basil, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large pot, bring water to a boil, add the mostaccioli pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes until softened.
Stir in minced garlic and cook for an additional minute until fragrant.
Add the lean ground turkey to the skillet. Cook until the turkey is browned and cooked through, about 7-8 minutes.
Pour in the no salt added crushed tomatoes and low sodium tomato sauce. Add dried Italian herbs, red pepper flakes, and black pepper.
Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
Combine the cooked pasta and the turkey-tomato sauce mixture in a large baking dish. Mix well to ensure the pasta is evenly coated with the sauce.
Sprinkle shredded mozzarella cheese on top of the pasta mixture.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 40.5 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2062 mg | 159% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3214 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.
