Dump-and-Bake Creamy Tomato Pasta with Turkey Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dump-and-bake pasta casserole combining rigatoni, turkey meatballs, and a creamy tomato-alfredo sauce with cheese. It's a quick weeknight dinner that's ready in under an hour.
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Nutrition & ingredients
Ingredients
serves 8- 16 ounces dry uncooked rigatoni pasta
- 16 ounces fully-cooked frozen turkey meatballs, (thawed)
- 2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano, (drained)
- 4 cups marinara sauce
- 2 cups Alfredo sauce
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 cup grated mozzarella cheese ((or grated Italian cheese blend))
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh basil leaves or other chopped fresh herbs, (such as parsley)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 2206mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 917mg
- Calcium
- 248mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.