Low Sodium Baked Rigatoni

Dive into the comforting flavors of **Low Sodium Baked Rigatoni**, a heart-healthy twist on the classic Italian favorite. This dish pairs hearty whole wheat rigatoni with a robust vegetable-packed tomato sauce, featuring sautéed zucchini, red bell peppers, and the fragrant combination of oregano, basil, and garlic. Topped with melty part-skim mozzarella and a sprinkle of Parmesan, it’s baked to golden perfection for a lighter yet satisfying casserole experience. Perfect for weeknight dinners or meal prep, this recipe is designed to deliver indulgent flavors while keeping sodium levels in check, making it ideal for families and health-conscious food lovers alike. Garnish with fresh parsley for a final burst of freshness, and enjoy a wholesome, cheesy pasta bake that’s ready to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz whole wheat rigatoni
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 28 oz low sodium canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 1.5 cups part-skim mozzarella cheese, shredded
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole wheat rigatoni according to the package instructions until al dente. Drain and set aside.

Step 3

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

Step 4

Add the minced garlic and cook for another minute, stirring continuously to prevent burning.

Step 5

Add the diced red bell pepper and zucchini to the pan, and cook for 3-4 minutes until they begin to soften.

Step 6

Stir in the low sodium canned crushed tomatoes, dried oregano, dried basil, black pepper, and red pepper flakes. Bring the mixture to a simmer, reduce heat, and let it cook for 10 minutes, allowing the flavors to meld.

Step 7

In a large mixing bowl, combine the cooked rigatoni with the tomato-vegetable sauce. Stir well to evenly coat the pasta.

Step 8

Transfer half of the pasta mixture into a 9x13 inch baking dish. Sprinkle half of the mozzarella cheese over the top.

Step 9

Add the remaining pasta mixture and sprinkle the remaining mozzarella cheese and all of the Parmesan cheese on top.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Allow the dish to cool slightly before serving hot. Enjoy your low sodium baked rigatoni!

Nutrition Facts

Serving size	(1906.9g)

Amount per serving	% Daily Value*
Calories	2452.6

Total Fat 81.7g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 130mg	0%
Sodium 1935.3mg	0%
Total Carbohydrate 339.6g	0%
Dietary Fiber 43.5g	0%
Total Sugars 55.2g
Protein 120.2g	0%

Vitamin D 0IU	0%
Calcium 2096.9mg	0%
Iron 23.0mg	0%
Potassium 4551.3mg	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: 28.6%

Protein: 18.7%

Carbs: 52.8%