Rigatoni with Meatballs and Tomato Sauce
Nutrition Facts
Per 430g serving
% Daily Value based on a 2000 kcal diet
Calories
760 kcal
38% DV
Total Fat
33.0g
51% DV
Monounsaturated Fat15.0g
Polyunsaturated Fat5.0g
Saturated Fat10.0g
Trans Fat0.7g
Total Carbohydrate
86.0g
29% DV
Fiber6.0g
Starch73.0g
Sugars7.0g
Protein
28.0g
56% DV
Animal Protein28.0g
About
A large plate of rigatoni pasta with several meatballs and a small portion of tomato sauce. It is high in carbohydrates with moderate protein and fat, and likely fairly high in sodium.
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 78.0mg | 14% | |
| Vitamin A | 85.0mcg | 9% | |
| Vitamin B1 | 0.5mg | 42% | |
| Vitamin B12 | 1.6mcg | 67% | |
| Vitamin B2 | 0.4mg | 31% | |
| Vitamin B3 | 6.8mg | 43% | |
| Vitamin B5 | 1.4mg | 28% | |
| Vitamin B6 | 0.3mg | 21% | |
| Vitamin B7 | 9.0mcg | 30% | |
| Vitamin B9 | 145.0mcg | 36% | |
| Vitamin C | 8.0mg | 9% | |
| Vitamin D | 0.4mcg | 2% | |
| Vitamin E | 2.1mg | 14% | |
| Vitamin K | 12.0mcg | 10% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 72.0mg | 7% | |
| Copper | 260.0mcg | 29% | |
| Iron | 4.8mg | 27% | |
| Magnesium | 52.0mg | 12% | |
| Phosphorus | 290.0mg | 41% | |
| Potassium | 620.0mg | 13% | |
| Selenium | 38.0mcg | 69% | |
| Sodium | 980.0mg | 43% | |
| Zinc | 4.6mg | 42% |
Rigatoni with Meatballs and Tomato Sauce
A classic pasta dish with rigatoni tossed in a simple tomato sauce and served with meatballs. It is hearty, savory, and best finished with a little black pepper.
180 g rigatoni pasta
140 g meatballs
90 g tomato sauce
8 g vegetable oil
4 g onion, finely chopped
3 g garlic, minced
3 g salt
2 g black pepper
Total weight: 430 g
1. Bring a pot of salted water to a boil and cook the rigatoni until al dente. Drain well.
2. Heat the vegetable oil in a pan over medium heat. Add the onion and cook until softened.
3. Add the garlic and cook briefly until fragrant.
4. Stir in the tomato sauce and simmer for a few minutes. Season with salt and black pepper.
5. Add the meatballs to the sauce and warm through until fully heated.
6. Toss the cooked rigatoni with the sauce and meatballs, then serve immediately.
Prep time: 10 minutes
Cook time: 20 minutes
Do not overcook the pasta; it should stay firm enough to hold the sauce.
Simmer the sauce gently so the garlic does not burn.
If the sauce thickens too much, loosen it with a small splash of pasta water.
Ingredients
Total weight: 430 g
Instructions
Prep time and cook time
Helpful tips
Balanced
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