Low Sodium Rigatoni Pasta with Tomato Sauce and Cheese
Indulge in a hearty and wholesome meal with this Low Sodium Rigatoni Pasta with Tomato Sauce and Cheese. Featuring tender whole wheat rigatoni smothered in a rich, homemade tomato sauce made from no-salt-added diced tomatoes, garlic, and a medley of aromatic herbs like oregano, basil, and a hint of red pepper flakes, this recipe is packed with flavor while keeping sodium levels in check. Topped with creamy fresh mozzarella and baked to bubbly perfection, this dish strikes the perfect balance between comfort food and mindful eating. Ready in under an hour and ideal for weeknight family dinners or cozy gatherings, this low sodium rigatoni is a heart-healthy twist on a classic Italian favorite that doesn't compromise on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Whole wheat rigatoni
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 28 oz No-salt-added diced tomatoes
- 2 tbsp Tomato paste, salt-free
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes
- 0.25 cup Fresh basil leaves, chopped
- 1 cup Low sodium vegetable broth
- 0.5 tsp Ground black pepper
- 4 oz Fresh mozzarella cheese, sliced
Instructions
Bring a large pot of water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped onion, and sauté until translucent, about 3-4 minutes.
Add the no-salt-added diced tomatoes and tomato paste to the skillet. Stir to combine.
Pour in the low sodium vegetable broth, and season with dried basil, dried oregano, red pepper flakes, and ground black pepper. Stir well.
Reduce the heat to low, cover, and let the sauce simmer for about 30 minutes, stirring occasionally to prevent sticking.
Once the sauce has thickened and developed flavor, add the freshly chopped basil leaves and stir to combine.
Preheat the oven to 350°F (175°C).
Combine the cooked rigatoni with the tomato sauce and mix until the pasta is evenly coated. Transfer the mixture to a baking dish.
Layer the sliced fresh mozzarella cheese over the top of the pasta.
Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and allow to cool for a few minutes before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 44.0 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3073 mg | 65% | |
*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.
