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parmesan meatballs with rigatoni in a bowl

Baked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce

Lean Baked Parmesan Turkey Meatballs served over rigatoni and topped with a jazzed up chunky tomato basil sauce. If you are gluten free, serve it over quinoa or a brown rice pasta! YUM.
Course Dairy Free, Dinner, Healthy
Keyword turkey parmesan meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 large servings
Calories 517 kcal
Author Monique Volz of Ambitious Kitchen


  • For the meatballs:
  • 1 pound lean ground turkey (aim for 94%)
  • 1 egg
  • 1/3 cup breadcrumbs (use gluten free breadcrumbs if you’d like)
  • ¼ cup grated parmesan cheese
  • 3 cloves garlic, minced
  • 3 tablespoons fresh minced basil leaves
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • For the sauce:
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 3 cups fire roasted tomatoes (about 2 - 15 oz cans)
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 3 tablespoons fresh minced basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • Optional if you like heat: 1/8 teaspoon cayenne pepper
  • Freshly ground salt and pepper, to taste
  • For the pasta:
  • 8 oz whole grain or gluten free uncooked rigatoni
  • Extras:
  • Basil, for garnish
  • Extra Parmesan, for garnish


  1. Preheat oven to 400 degrees F. Line a large baking sheet pan with parchment paper.
  2. In a large bowl, mix together turkey, egg, breadcrumbs, parmesan cheese, garlic, basil, oregano, cumin, garlic powder and cayenne pepper until well combined. 

  3. Use a cookie scoop to drop meatballs on prepared baking pan; you will get about 12 meatballs. If you want smaller meatballs, use a small cookie scoop to get around 16. Bake for 15 minutes.
  4. While meatballs are baking, you can start the sauce: Heat olive oil in a large dutch oven or a skillet over medium heat. Add garlic and sauté for 1 min. Next add in tomatoes, tomato sauce, tomato paste, basil, oregano, Italian seasoning and cayenne pepper (if you’d like some heat). 

  5. Bring sauce to a boil, then reduce heat to simmer for 20-30 minutes. Or until sauce thickens up a bit. Add salt and pepper to taste. 
  6. Next add cooked meatballs to the sauce and leave on low heat until ready to serve.
  7. Cook pasta according to package directions. Drain, then divide pasta evenly among four bowls. Top with ½ cup tomato sauce and 3 big meatballs. Garnish with extra parmesan and basil. Enjoy! Serves 4.

Recipe Notes

To make gluten free: Use gluten free breadcrumbs and serve over gluten free pasta. I usually find mine at Whole Foods, but most large grocery stores will carry them. Check the gluten free section.

Nutrition Facts
Baked Turkey Parmesan Meatballs with Rigatoni and Chunky Tomato Basil Sauce
Amount Per Serving (1 serving)
Calories 517 Calories from Fat 119
% Daily Value*
Fat 13.2g20%
Carbohydrates 65.1g22%
Fiber 5.4g23%
Sugar 11.4g13%
Protein 36.2g72%
* Percent Daily Values are based on a 2000 calorie diet.