Low Fat Baked Rigatoni

Indulge in the comforting goodness of "Low Fat Baked Rigatoni," a lighter twist on a classic pasta bake that's big on flavor but easy on the calories. This hearty dish combines tender rigatoni with a savory turkey and tomato sauce, infused with fragrant garlic, basil, and oregano for an herby kick. Creamy low-fat ricotta and melted mozzarella add richness without weighing you down, while a sprinkle of fresh parsley gives it a burst of vibrant freshness. With just 20 minutes of prep time, this simple recipe is perfect for busy weeknights or a family-friendly dinner. Baked to golden, bubbly perfection, it’s a wholesome meal that proves you don’t have to sacrifice flavor for a healthier option. Perfect for pasta lovers, this low-fat baked rigatoni is a satisfying crowd-pleaser that everyone will adore!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 grams Rigatoni pasta
• 250 grams Lean ground turkey
• 1 tablespoon Olive oil
• 1 cup Chopped onion
• 2 cloves Minced garlic
• 400 grams Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.25 teaspoon Red pepper flakes
• 1 cup Low-fat ricotta cheese
• 100 grams Low-fat mozzarella cheese, shredded
• 2 tablespoons Chopped fresh parsley
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly spray a baking dish with non-stick cooking spray.

Step 2

Cook the rigatoni according to the package instructions in salted boiling water until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, add olive oil and chopped onion. Sauté for about 5 minutes until onions are translucent.

Step 4

Add minced garlic and cook for another 1 minute until fragrant.

Step 5

Add lean ground turkey to the skillet, breaking it up with a spoon. Cook until it's browned and cooked through, about 8 minutes.

Step 6

Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Simmer for 10 minutes, allowing flavors to meld together.

Step 7

Remove the skillet from the heat. Stir in the low-fat ricotta cheese and half of the shredded mozzarella.

Step 8

Add the cooked rigatoni to the skillet and mix well until all the pasta is coated with the sauce.

Step 9

Transfer the mixture to the prepared baking dish. Top with the remaining shredded mozzarella cheese.

Step 10

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 11

Let cool slightly before serving. Garnish with chopped fresh parsley and enjoy your low-fat baked rigatoni!

Nutrition Facts

Serving size	(1475.8g)

Amount per serving	% Daily Value*
Calories	1647.7

Total Fat 71.4g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 326.4mg	0%
Sodium 2390.5mg	0%
Total Carbohydrate 131.5g	0%
Dietary Fiber 14.9g	0%
Total Sugars 29.4g
Protein 127.8g	0%

Vitamin D 0IU	0%
Calcium 1632.6mg	0%
Iron 14.0mg	0%
Potassium 2616.4mg	0%

*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.

Source of Calories

Fat: 38.3%

Protein: 30.4%

Carbs: 31.3%