Low Carb Baked Ziti with Meatballs
Indulge in a comforting classic with a healthy twist—this Low Carb Baked Ziti with Meatballs perfectly satisfies pasta cravings without the guilt! Tender homemade meatballs, crafted with ground beef, almond flour, and fragrant Italian seasonings, are nestled atop a bed of sautéed spiralized zucchini for a low-carb "ziti" base. Layered with creamy ricotta, rich marinara sauce, and bubbly mozzarella cheese, this dish is baked to golden perfection. Ready in just an hour, it’s an easy, family-friendly dinner packed with flavor and nutrients. Garnish with fresh basil for an extra burst of freshness and serve this irresistible keto-friendly casserole straight from the oven! Ideal for those seeking a gluten-free, low-carb alternative to traditional baked ziti.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup almond flour
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups zucchini, spiralized
- 2 cups low-carb marinara sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 tablespoon olive oil
- 2 tablespoons fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the ground beef, almond flour, parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until all ingredients are thoroughly incorporated.
Form the mixture into small meatballs, approximately 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 15 minutes, or until they are browned and cooked through.
While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until slightly tender. Set aside.
Once the meatballs are cooked, remove from the oven and reduce oven temperature to 350°F (175°C).
In a large baking dish, spread half of the marinara sauce. Add the spiralized zucchini in an even layer over the sauce.
Distribute the meatballs evenly over the zucchini, and then dollop ricotta cheese in between the meatballs.
Pour the remaining marinara sauce over the meatball and zucchini mixture. Sprinkle the shredded mozzarella cheese evenly on top.
Cover the baking dish with foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with chopped basil leaves if desired before serving.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 6364 mg | 277% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 45.3 g | ||
| Protein | 196.6 g | 393% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3263 mg | 251% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5217 mg | 111% | |
*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.
