Pennini Rigati Dinner

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 365.7
  • Total Fat: 7.0 g
  • Cholesterol: 27.0 mg
  • Sodium: 2,059.3 mg
  • Total Carbs: 59.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 20.4 g

View full nutritional breakdown of Pennini Rigati Dinner calories by ingredient
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This is an easy to make ahead dinner. I make several batches & freeze in small containers for work. This is an easy to make ahead dinner. I make several batches & freeze in small containers for work.
Number of Servings: 2


    Pennini Rigati pasta- 4 oz.
    mushrooms-6 medium ones sliced.
    1/2 c. diced onions
    1 cup spaghetti sauce.
    6 fit & active turkey meatballs
    Seasonings: dehydrated onion 1.5 T, italian seasoning 1 T, salt 1t.
    Parmesean cheese 1 T.
    2 T chopped mixed color peppers.
    1/2 cup water.


This makes 2 servings.
Start cooking the pasta first. Cook pasta as directed. (Usually takes 10 minuets to cook)
While you have your pasta cooking get a small frying pan and put all the other ingredients left into it, except for the parmesean cheese. (This will go on top after food is prepared.) Cook while the pasta is cooking on medium heat. I covered mine with a lid and stired it a few times.
Once the pasta is done cooking and drained. Add it to the sauce mixture. Divide this into 2 even portions. Top with 1/2 T of parmesean cheese. Enjoy!
Another addition to this recipe would be to use zucchini & yellow squash cut into pieces. Add them to the sauce while it is cooking. I didn't have any on hand. You can also use garlic and red pepper seasonings for an added ZING.
This recipe gives you more quanitity of food than the frozen TV dinner versions. This is easy to freeze and take to work.

Number of Servings: 2

Recipe submitted by SparkPeople user MAMACRAFTY1.

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