Spinach Mushroom Rigatoni with Mini Meatballs

Rigatoni with spinach, mushrooms, garlic, and onions in a creamy tomato sauce. Topped with mini meatballs.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: Low Sodium, meatballs, mushrooms, rigatoni, Spinach Salad
Servings: 8 People
Calories: 647kcal


  • 1 Tbsp Olive Oil
  • 1 Lb Ground Beef 85/15
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper fresh cracked
  • 1 Tbsp Daks Spices Super Greek or greek/italian season of your choice
  • 1 Large Egg
  • 1 Tbsp Lea and Perrins Worcestershire Sauce reduced sodium
  • 1/2 Cup Panko Breadcrumbs

Creamy Tomato Spinach Mushroom Sauce

  • 1 Tbsp Olive Oil
  • 1 Onion yellow sweet, small diced
  • 3 Garlic Cloves minced
  • 6 oz Pinot Grigio White Wine
  • 2 Tbsp Unsalted Butter
  • 8 oz Baby Belle Mushrooms
  • 16 oz Baby Spinach
  • 1 Tbsp Balsamic Vinegar
  • 1 tsp Black Pepper fresh cracked
  • 1 Tbsp Daks Spices Super Greek or greek/italian season of your choice
  • 1 tsp Garlic Powder
  • 1 Can Rotel No Salt Added
  • 30 oz Tomato Sauce No Salt Added
  • 1 Tbsp Honey
  • 1 Cup Heavy Whipping Cream
  • 1 lb Rigatoni Pasta


Mini Meatballs

  • Combine all ingredients except olive oil in a large bowl
  • Use hands or fork to mix until well combined
  • Form meat mixture into 1" balls
  • In Large pan, brown meatballs on all sides
  • Transfer meatballs to plate, loosely cover with foil, set aside to make pasta and sauce

Creamy Tomato Mushroom Spinach Sauce

  • Start water boiling for pasta
  • Add 1 Tbsp Oil to pan used to cook meatballs
  • Add onions and garlic to pan, saute until fragrant
  • Add Pinot Grigio White Wine, simmer and reduce until almost gone
  • Add unsalted butter and mushrooms cooking until mushrooms start to caramelize
  • Add spinach stirring until just wilted
  • Add balsamic vinegar, red wine vinegar, pepper, Daks Super Greek, Garlic Powder, Rotel (drained if you want to reduce heat), tomato sauce and honey
  • Stir to combine reducing heat to low, simmer 10 minutes
  • Drop pasta into water and boil per package instructions
  • Slowly stir in heavy cream
  • Add Meatballs to sauce to heat through
  • Toss Meatballs and Sauce with Pasta and serve


Calories: 647kcal | Carbohydrates: 67g | Protein: 24g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 197mg | Potassium: 1367mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6483IU | Vitamin C: 34mg | Calcium: 153mg | Iron: 6mg
(Visited 425 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating