Low Sodium Baked Rigatoni
Savor the comforting flavors of Low Sodium Baked Rigatoni, a healthy twist on a classic Italian favorite. This recipe combines hearty whole wheat rigatoni with a vibrant medley of fresh vegetables, including zucchini and red bell pepper, coated in a rich, herb-infused tomato sauce made with low sodium crushed tomatoes. Layers of gooey, part-skim mozzarella and savory Parmesan cheese bring indulgent satisfaction without excess salt. Perfectly baked until golden and bubbly, this dish is a wholesome choice for busy weeknights or casual gatherings. Garnished with fresh parsley for a bright finish, this low sodium pasta bake is a crowd-pleasing way to enjoy comforting flavors while prioritizing heart health.
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Recipe Information
Ingredients
- 12 oz whole wheat rigatoni
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 28 oz low sodium canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 1.5 cups part-skim mozzarella cheese, shredded
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat rigatoni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
Add the diced red bell pepper and zucchini to the pan, and cook for 3-4 minutes until they begin to soften.
Stir in the low sodium canned crushed tomatoes, dried oregano, dried basil, black pepper, and red pepper flakes. Bring the mixture to a simmer, reduce heat, and let it cook for 10 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked rigatoni with the tomato-vegetable sauce. Stir well to evenly coat the pasta.
Transfer half of the pasta mixture into a 9x13 inch baking dish. Sprinkle half of the mozzarella cheese over the top.
Add the remaining pasta mixture and sprinkle the remaining mozzarella cheese and all of the Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Garnish with freshly chopped parsley before serving.
Allow the dish to cool slightly before serving hot. Enjoy your low sodium baked rigatoni!
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 55.2 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2097 mg | 161% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4551 mg | 97% | |
*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.
