Low Carb Baked Mostaccioli
Indulge in the deliciously hearty comfort of *Low Carb Baked Mostaccioli*, a guilt-free twist on the classic Italian favorite. This gluten-free recipe swaps traditional pasta for tender zucchini noodles, seamlessly layered with a rich and savory ground turkey meat sauce, a creamy ricotta-Parmesan filling, and melted mozzarella for the ultimate cheesy finish. Perfect for weeknight dinners or special gatherings, this keto-friendly casserole comes together in just under an hour with a balance of wholesome ingredients like crushed tomatoes, garlic, and aromatic Italian seasoning. Packed with protein, low in carbs, and bursting with robust flavors, this baked dish offers all the satisfaction of a pasta bake without the carb overload. Serve it with a simple side salad for a complete and unforgettable meal! Ideal for those following low-carb or gluten-free lifestyles.
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Recipe Information
Ingredients
- 24 ounces zucchini noodles
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium, diced onion
- 3 minced garlic cloves
- 15 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 0.5 cup, grated parmesan cheese
- 1 cup, shredded mozzarella cheese
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet, using a wooden spoon to break it apart. Cook until brown and no longer pink.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10 minutes, letting the flavors meld.
While the sauce simmers, prepare the ricotta mixture. In a bowl, combine ricotta cheese, Parmesan cheese, and egg until smooth.
Spread half of the zucchini noodles on the bottom of a 9x13-inch baking dish.
Spoon half of the meat sauce over the noodles.
Spread all of the ricotta mixture evenly over the sauce.
Add the remaining zucchini noodles, followed by the rest of the meat sauce.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Allow the baked mostaccioli to sit for 5 minutes before serving to let everything set. Enjoy!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 59.5 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2619 mg | 201% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4979 mg | 106% | |
*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.
