Mediterranean Diet Rigatoni with Meat Sauce
Elevate your weeknight dinner game with Mediterranean Diet Rigatoni with Meat Sauce—a wholesome and flavorful twist on a classic favorite. This hearty dish combines tender whole grain rigatoni with a rich, homemade meat sauce bursting with vibrant Mediterranean flavors. Lean ground beef or turkey is perfectly complemented by a medley of fresh vegetables, including zucchini and red bell pepper, while aromatic garlic, oregano, and thyme add depth to the simmering sauce. Crushed tomatoes and tomato paste bring a luscious texture, while fresh basil and Parmesan cheese deliver the perfect finishing touch. Ideal for those embracing Mediterranean dietary principles, this recipe is not only delicious but also nutritious. Ready in just over an hour, this satisfying pasta dish serves six and is perfect for family dinners or casual entertaining. Garnish with basil and Parmesan for a restaurant-worthy presentation!
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Recipe Information
Ingredients
- 12 oz whole grain rigatoni
- 2 tbsp olive oil
- 1 lb lean ground beef (or ground turkey)
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 cup, chopped fresh basil leaves
- 0.5 cup, grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic cloves, sauté for 3-4 minutes until onions are translucent.
Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes until softened.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, bay leaf, salt, and ground black pepper.
Reduce heat to low, cover, and let the sauce simmer for 30-40 minutes to develop flavors, stirring occasionally.
Remove the bay leaf from the sauce. Adjust seasoning with additional salt and pepper if necessary.
Toss the cooked rigatoni gently into the meat sauce, stirring to coat evenly.
Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 66.4 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 928 mg | 71% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 6222 mg | 132% | |
*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.
