Low Fat Beef Rigatoni

Savor a hearty and guilt-free dinner with our Low Fat Beef Rigatoni, a wholesome twist on a classic pasta dish that doesn’t compromise on flavor. Made with tender whole wheat rigatoni and lean ground beef, this recipe is packed with fresh vegetables like zucchini, red bell pepper, and aromatic diced onions for a nutrient-rich balance. A simmered tomato sauce infused with dried basil, oregano, and a hint of red pepper flakes creates a robust Italian-inspired flavor profile that pairs beautifully with the al dente pasta. Topped with a sprinkle of Parmesan and fresh parsley, this dish is as nutritious as it is comforting! Ready in just 45 minutes and perfect for serving a hungry crowd, this low-fat, high-protein recipe is a weeknight winner that will keep you feeling satisfied and energized.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 oz whole wheat rigatoni
• 1 lb lean ground beef (90% lean)
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 28 oz canned crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• 0.5 tsp black pepper, freshly ground
• 0.5 tsp salt
• 2 tbsp parsley, chopped
• 0.25 cup Parmesan cheese, grated

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add the whole wheat rigatoni and cook according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 more minutes.

Step 4

Push the vegetables to the sides of the skillet and add the lean ground beef to the center. Cook, breaking up the meat with a spoon, until it is browned and no longer pink, about 7-8 minutes.

Step 5

Drain any excess fat from the skillet, then stir in the canned crushed tomatoes, dried basil, dried oregano, red pepper flakes, black pepper, and salt.

Step 6

Bring the mixture to a simmer and cook, stirring occasionally, for another 10 minutes to allow the flavors to meld.

Step 7

Add the cooked rigatoni to the skillet and toss to coat with the sauce thoroughly.

Step 8

Remove from heat, sprinkle with chopped parsley and grated Parmesan cheese, and serve hot.

Nutrition Facts

Serving size	(2089.7g)

Amount per serving	% Daily Value*
Calories	2539.6

Total Fat 77.2g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 360.2mg	0%
Sodium 2898.6mg	0%
Total Carbohydrate 328.2g	0%
Dietary Fiber 42.0g	0%
Total Sugars 54.3g
Protein 159.1g	0%

Vitamin D 0IU	0%
Calcium 697.4mg	0%
Iron 31.7mg	0%
Potassium 5869.2mg	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: 26.3%

Protein: 24.1%

Carbs: 49.7%