Low Carb Baked Mostaccioli

Transform your pasta nights with this hearty and satisfying Low Carb Baked Mostaccioli! This innovative twist on the Italian classic swaps out traditional pasta for zucchini noodles, delivering all the comforting flavors you love without the carb overload. Seasoned ground turkey, a rich tomato sauce, and a creamy ricotta-Parmesan blend are layered to perfection, then topped with gooey melted mozzarella for an irresistible finish. Ready in just one hour, this low-carb casserole is the ultimate crowd-pleaser, offering wholesome ingredients and the indulgent taste you crave. Perfect for keto-friendly dinners or gluten-free meal prep, this baked mostaccioli is proof that comfort food can be both nourishing and delicious!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat.

Step 3

Add the diced onion and cook until softened, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the ground turkey to the skillet, using a wooden spoon to break it apart. Cook until brown and no longer pink.

Step 6

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10 minutes, letting the flavors meld.

Step 7

While the sauce simmers, prepare the ricotta mixture. In a bowl, combine ricotta cheese, Parmesan cheese, and egg until smooth.

Step 8

Spread half of the zucchini noodles on the bottom of a 9x13-inch baking dish.

Step 9

Spoon half of the meat sauce over the noodles.

Step 10

Spread all of the ricotta mixture evenly over the sauce.

Step 11

Add the remaining zucchini noodles, followed by the rest of the meat sauce.

Step 12

Sprinkle the shredded mozzarella cheese evenly over the top.

Step 13

Cover the baking dish loosely with aluminum foil and bake for 20 minutes.

Step 14

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 15

Allow the baked mostaccioli to sit for 5 minutes before serving to let everything set. Enjoy!

Nutrition Facts

Serving size	(2391.2g)

Amount per serving	% Daily Value*
Calories	2308.4

Total Fat 135.7g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 810.2mg	0%
Sodium 4337.6mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 22.6g	0%
Total Sugars 59.5g
Protein 184.9g	0%

Vitamin D 71.8IU	0%
Calcium 2619.3mg	0%
Iron 19.2mg	0%
Potassium 4978.8mg	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: 50.4%

Protein: 30.5%

Carbs: 19.1%