Heart-Healthy Baked Rigatoni

Perfectly balanced and bursting with flavor, Heart-Healthy Baked Rigatoni is the ultimate comfort food that doesn’t compromise on nutrition. This wholesome dish combines whole-grain rigatoni, lean ground turkey, and an array of vibrant vegetables, including red bell pepper and zucchini, all brought together in a rich, low-sodium marinara sauce. Seasoned with Italian herbs and a hint of red pepper flakes for a gentle kick, this recipe is topped with a luscious blend of part-skim mozzarella and Parmesan cheese for a lighter, satisfying finish. Baked to golden, bubbling perfection in under an hour, it’s an easy-to-make and heart-smart dinner option that serves up to six. Garnished with fresh chopped basil, this delicious baked pasta is proof that healthy eating can be delightfully indulgent. Perfect for weeknights or meal prep, it’s a must-try for anyone looking to enjoy a healthier twist on classic baked rigatoni.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces Whole-grain rigatoni
• 1 tablespoon Olive oil
• 1 pound Lean ground turkey
• 1 medium Onion, chopped
• 3 pieces Garlic cloves, minced
• 1 large Red bell pepper, diced
• 1 medium Zucchini, sliced
• 24 ounces Low-sodium marinara sauce
• 2 teaspoons Italian seasoning
• 0.5 teaspoon Red pepper flakes
• 1 cup Part-skim mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh basil, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 4 minutes.

Step 4

Add the lean ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until the turkey is browned and cooked through, about 6-7 minutes.

Step 5

Stir in the diced red bell pepper and sliced zucchini. Continue cooking until the vegetables are tender, about 5 minutes.

Step 6

Pour in the low-sodium marinara sauce, Italian seasoning, and red pepper flakes. Stir to combine and let the mixture simmer for 5 minutes.

Step 7

In a large mixing bowl, combine the cooked rigatoni with the turkey and vegetable sauce. Mix well to ensure the pasta is evenly coated.

Step 8

Spread half of the pasta mixture into a 9x13-inch baking dish. Sprinkle half of the mozzarella and parmesan cheeses over the pasta.

Step 9

Layer the remaining pasta mixture on top and sprinkle the rest of the cheeses evenly.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and golden.

Step 11

Remove from the oven and let the baked rigatoni rest for 5 minutes.

Step 12

Garnish with fresh chopped basil before serving.

Nutrition Facts

Serving size	1513 grams (1513.0g)

Amount per serving	% Daily Value*
Calories	2569

Total Fat 88.60g	114%
Saturated Fat 32.40g	162%
Polyunsaturated Fat 1.30g
Cholesterol 424mg	141%
Sodium 1731mg	75%
Total Carbohydrate 288.30g	105%
Dietary Fiber 30.40g	109%
Total Sugars 26.60g
Protein 181.50g	363%

Vitamin D 0IU	0%
Calcium 1698mg	131%
Iron 23mg	126%
Potassium 3173mg	68%

*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: 29.8%

Protein: 27.1%

Carbs: 43.1%