Keto Baked Mostaccioli

Indulge in the comforting flavors of this Keto Baked Mostaccioli, a low-carb twist on the classic Italian-American pasta bake. Featuring tender shirataki noodles as a guilt-free substitute for penne, this dish is layered with a hearty, meaty marinara made from seasoned ground beef, garlic, and crushed tomatoes. Creamy dollops of ricotta cheese and a golden, bubbly blend of mozzarella and Parmesan take this satisfying bake to the next level. Perfect for family dinners or meal prep, this keto-friendly recipe comes together in just an hour and serves six generously. Garnished with fresh basil for a burst of brightness, it’s a flavorful feast that keeps carbs in check without compromising on taste!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Add the minced garlic to the onions, cooking for an additional 1-2 minutes until fragrant.

Step 5

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.

Step 6

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.

Step 7

In a large baking dish, combine the cooked shirataki noodles with the meat sauce, ensuring the noodles are evenly coated.

Step 8

Drop spoonfuls of ricotta cheese evenly over the noodle mixture. Sprinkle half of the mozzarella and all of the Parmesan cheese over the top.

Step 9

Gently mix the cheeses into the noodles to ensure even distribution of the ricotta.

Step 10

Top with the remaining mozzarella cheese and bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.

Step 11

Allow the baked mostaccioli to cool for 5 minutes before serving.

Step 12

Garnish with fresh basil and serve warm.

Nutrition Facts

Serving size	(2038.4g)

Amount per serving	% Daily Value*
Calories	2708.8

Total Fat 195.6g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 667.8mg	0%
Sodium 5082.2mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 19.7g	0%
Total Sugars 25.8g
Protein 176.5g	0%

Vitamin D 0IU	0%
Calcium 3375.1mg	0%
Iron 18.2mg	0%
Potassium 3002.3mg	0%

*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.

Source of Calories

Fat: 63.3%

Protein: 25.4%

Carbs: 11.3%