Keto Baked Mostaccioli
Indulge in the hearty, low-carb comfort of Keto Baked Mostaccioli, a deliciously innovative twist on the classic Italian-American favorite. This keto-friendly casserole swaps traditional pasta for penne-style shirataki noodles, keeping it light while delivering all the flavor you crave. Ground beef is simmered with a rich tomato sauce, infused with Italian herbs, garlic, and a hint of spice, then layered with creamy ricotta and melty mozzarella for a satisfying, cheesy finish. Topped with fresh basil for a burst of brightness, this easy-to-make dish is perfect for keto dieters and pasta lovers alike. Ready in just about an hour, it's a cozy, family-friendly dinner that's sure to become a staple in your low-carb recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces Shirataki noodles (penne-style)
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 15 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the shirataki noodles under cold water. Boil them in a pot of water for 2 minutes to remove the distinct odor, then drain well. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the onions, cooking for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 8 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Allow the sauce to simmer for 10-15 minutes, stirring occasionally.
In a large baking dish, combine the cooked shirataki noodles with the meat sauce, ensuring the noodles are evenly coated.
Drop spoonfuls of ricotta cheese evenly over the noodle mixture. Sprinkle half of the mozzarella and all of the Parmesan cheese over the top.
Gently mix the cheeses into the noodles to ensure even distribution of the ricotta.
Top with the remaining mozzarella cheese and bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
Allow the baked mostaccioli to cool for 5 minutes before serving.
Garnish with fresh basil and serve warm.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 25.8 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3375 mg | 260% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
