Low Sodium Rigatoni Pasta with Tomato Sauce and Cheese
Treat your taste buds to a healthier twist on an Italian classic with this Low Sodium Rigatoni Pasta with Tomato Sauce and Cheese. Packed with hearty whole wheat rigatoni and a vibrant, homemade tomato sauce made from no-salt-added diced tomatoes, fresh garlic, and aromatic herbs, this recipe is the perfect balance of comfort and nutrition. The rich, slow-simmered sauce is paired with melty fresh mozzarella, creating a luscious and satisfying dish that’s easy on sodium but big on flavor. Perfect for family dinner nights or cozy gatherings, this low-sodium pasta bake is simple to prepare and ready in under an hour. Serve it with a crisp side salad or steamed vegetables for a wholesome and complete meal.
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Ingredients
- 12 oz Whole wheat rigatoni
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 28 oz No-salt-added diced tomatoes
- 2 tbsp Tomato paste, salt-free
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes
- 0.25 cup Fresh basil leaves, chopped
- 1 cup Low sodium vegetable broth
- 0.5 tsp Ground black pepper
- 4 oz Fresh mozzarella cheese, sliced
Directions
Step 1
Bring a large pot of water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped onion, and sauté until translucent, about 3-4 minutes.
Step 3
Add the no-salt-added diced tomatoes and tomato paste to the skillet. Stir to combine.
Step 4
Pour in the low sodium vegetable broth, and season with dried basil, dried oregano, red pepper flakes, and ground black pepper. Stir well.
Step 5
Reduce the heat to low, cover, and let the sauce simmer for about 30 minutes, stirring occasionally to prevent sticking.
Step 6
Once the sauce has thickened and developed flavor, add the freshly chopped basil leaves and stir to combine.
Step 7
Preheat the oven to 350°F (175°C).
Step 8
Combine the cooked rigatoni with the tomato sauce and mix until the pasta is evenly coated. Transfer the mixture to a baking dish.
Step 9
Layer the sliced fresh mozzarella cheese over the top of the pasta.
Step 10
Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbling.
Step 11
Remove from the oven and allow to cool for a few minutes before serving.
Step 12
Serve hot and enjoy!
Nutrition Facts
| Serving size | (1727.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2072.7 |
| Total Fat 62.7g | 0% |
| Saturated Fat 22.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 89.1mg | 0% |
| Sodium 954.2mg | 0% |
| Total Carbohydrate 314.6g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 44.0g | |
| Protein 80.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 927.2mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 3073.1mg | 0% |
Source of Calories