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Baked Rigatoni

There's no reason to pass on the pasta. Healthy goodness is baked right in this delicious dish. We do it up right with a whole grain version of the traditional baked rigatoni that's also prepared with turkey breast.


Baked Rigatoni

Ingredients

For 8 people

  • 8 ounce(s) whole wheat rigatoni
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 16 ounce(s) diced tomatoes, no salt added
  • 8 ounce(s) tomato sauce, no salt added
  • 1 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) pepper
  • 10 ounce(s) frozen spinach, thawed and drained
  • 1 cup(s) low fat ricotta cheese
  • 1/4 cup(s) grated Parmesan
  • 1/2 pound(s) ground turkey breast, browned

Directions

Heat oven to 375°F. Coat an 11" x 7" baking dish with nonstick cooking spray. Cook rigatoni; drain and return to pot. Sauté onion; add garlic. Stir in tomatoes, tomato sauce, basil, oregano, and pepper and simmer 15 minutes. Stir in spinach, ricotta, and drained pasta. Spoon into prepared dish, sprinkle with Parmesan and bake for 25 minutes. Let stand 5 minutes before serving.

Nutrition facts

  • Kcal: 334.59 kcal
  • Fibers (g): 20.19g
  • Sodium (mg): 722.91mg
  • Carbs: 60.62g
  • Fat: 5.71g
  • Saturated fat (g): 1.64g
  • Proteins: 22.9g