Low Sodium Rigatoni with Meat Sauce
Indulge in a comforting bowl of Low Sodium Rigatoni with Meat Sauce—perfect for those seeking a flavorful yet heart-healthy pasta dish. This recipe combines tender rigatoni pasta with a robust, savory meat sauce made from lean ground beef, garlic, onion, and aromatic herbs like dried basil and oregano. The secret lies in using no-salt-added diced tomatoes and just the right amount of black pepper and red pepper flakes for a perfectly balanced flavor profile. Simmered to perfection, the sauce coats every bite of the al dente pasta, and a sprinkle of fresh parsley and Parmesan cheese elevates the dish to a restaurant-worthy delight. Ready in under an hour and easy to prepare, this wholesome recipe is ideal for family dinners or meal prep while offering a low-sodium alternative that doesn’t skimp on bold taste.
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Recipe Information
Ingredients
- 12 ounces rigatoni pasta
- 1 pound lean ground beef (90% lean)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces no-salt-added diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.5 cup grated Parmesan cheese
Instructions
Bring a large pot of water to a boil and cook rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes. Drain any excess fat if necessary.
Stir in the diced tomatoes and their juices, along with the tomato paste. Mix well until the tomato paste is fully incorporated.
Add the oregano, basil, black pepper, and red pepper flakes to the mixture. Stir to combine and bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally, to allow flavors to meld.
Add the cooked rigatoni to the skillet, gently tossing to coat the pasta with the sauce evenly.
Continue to cook for another 5 minutes until the pasta is heated through.
Remove from heat and stir in fresh parsley. Taste and adjust seasoning, if needed.
Serve hot, sprinkled with grated Parmesan cheese on top for added flavor.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 35.6 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3335 mg | 71% | |
*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.
