Whole30 Baked Ziti with Meatballs
Experience comfort food reimagined with this hearty Whole30 Baked Ziti with Meatballs, a grain-free, dairy-free twist on the classic baked ziti. Perfectly roasted spaghetti squash serves as a satisfying base for tender meatballs made from a flavorful blend of ground beef, pork, and almond flour. The dish is smothered in a vibrant homemade tomato sauce infused with garlic, onion, and fresh basil, then topped with a sprinkle of nutritional yeast for a cheesy finish without the dairy. This bake is paleo-friendly and Whole30-compliant, delivering all the cozy vibes of traditional baked ziti while staying light, healthy, and gluten-free. Whether you're meal-prepping or serving a crowd, this protein-packed, veggie-loaded casserole is sure to impress!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 1 Egg
- 0.5 cup Almond flour
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Dried Italian herbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Spaghetti squash
- 2 tbsp Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 28 oz can Crushed tomatoes
- 0.5 cup, chopped Fresh basil
- 0.25 cup Nutritional yeast
Instructions
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
While the squash is roasting, prepare the meatballs. In a large bowl, combine ground beef, ground pork, egg, almond flour, garlic powder, onion powder, dried Italian herbs, salt, and black pepper. Mix well until combined.
Form the meat mixture into small meatballs, roughly 1 inch in diameter.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute.
Pour the crushed tomatoes into the skillet, add the fresh basil, and stir well. Let the sauce simmer for 10 minutes. Season with additional salt and pepper to taste.
Once the spaghetti squash is cooked, use a fork to scrape out the 'spaghetti' strands into a large baking dish.
Gently stir in the tomato sauce and meatballs, ensuring they are evenly distributed among the squash strands.
Sprinkle the nutritional yeast over the top as a cheese substitute.
Bake in the preheated oven for another 15 minutes until everything is heated through and the top is lightly golden.
Serve hot and enjoy your Whole30 Baked Ziti with Meatballs!
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.6 g | 278% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 56.6 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 650 mg | 50% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4387 mg | 93% | |
*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.
