Low Sodium Cheesy Meatball Casserole
Indulge in comfort food without the guilt with this Low Sodium Cheesy Meatball Casserole—an irresistible twist on a classic favorite, designed with heart-healthy ingredients. This recipe combines tender ground turkey meatballs seasoned with aromatic Italian herbs and spices, paired with perfectly cooked whole wheat pasta and a creamy blend of ricotta and marinara sauce. Topped with melted part-skim mozzarella and fresh basil, this hearty casserole delivers all the cheesy, savory goodness you crave, minus the excess sodium. Quick to prep and baked to golden perfection in under an hour, it’s a crowd-pleasing dinner option that's as nutritious as it is delicious. Perfect for family meals, meal prep, or entertaining, it’s a flavorful way to enjoy the comfort of traditional casseroles without the heavy salt content.
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Recipe Information
Ingredients
- 500 grams ground turkey
- 0.5 cup breadcrumbs
- 1 tablespoon unsalted Italian seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 1 egg
- 0.5 cup fat-free ricotta cheese
- 2 cups low sodium marinara sauce
- 225 grams whole wheat pasta
- 1 cup part-skim mozzarella cheese, shredded
- 2 tablespoons fresh basil leaves, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground turkey, breadcrumbs, unsalted Italian seasoning, garlic powder, onion powder, black pepper, and egg. Mix well until fully incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter. You should have approximately 20-24 meatballs.
In a non-stick skillet over medium heat, brown the meatballs for about 5 minutes, turning occasionally until all sides are browned. They do not need to be fully cooked through as they will finish cooking in the casserole.
Cook the whole wheat pasta according to package instructions, but undercook by 2 minutes. Drain and set aside.
In a large mixing bowl, combine the ricotta cheese and marinara sauce. Mix well until smooth.
In a lightly greased 9x13 inch baking dish, spread half of the marinara and ricotta sauce mixture on the bottom.
Add the cooked pasta evenly over the sauce.
Place the browned meatballs on top of the pasta, spreading them out evenly.
Pour the remaining marinara and ricotta sauce mixture over the meatballs and pasta.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Garnish with freshly chopped basil leaves before serving. Enjoy your low sodium cheesy meatball casserole with family and friends!
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.0 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1222 mg | 94% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 689 mg | 15% | |
*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.
