This Keto Creamy Spaghetti Casserole is a great midweek dinner, loaded with delicious Italian flavors. It’s made with ground beef and ricotta cheese.
This Keto Creamy Spaghetti Casserole recipe makes 6 serves. 1 serving has 5g net carbs.
Store leftover Keto Creamy Spaghetti Casserole in the fridge for up to 3 days, or freeze for up to 3 months.
Keto Creamy Spaghetti Casserole Ingredients
- 1 packet of Shirataki Spaghetti Noodles
- 2 tablespoons of Olive Oil
- 1 small Onion, diced
- 2 cloves of Garlic, finely chopped
- 1 teaspoon of Marjoram, dried
- 1 pound of Ground Beef
- 1 teaspoon of Salt
- ½ teaspoon of Pepper, ground
- 2 Tomatoes, diced
- 1 cup of Heavy Cream
- 12 ounces of Ricotta Cheese
- ⅓ cup of Parmesan Cheese, shredded
- 1 large Egg
- ¼ cup of Parsley
How to Make Keto Creamy Spaghetti Casserole
- Preheat your oven to 190C/370F.
- Prepare the shirataki noodles according to packet directions, drain well and set aside.
- Place a large nonstick saucepan over high heat. Add the oil, onion, garlic, and marjoram and saute for 2-3 minutes, until the onion has softened.
- Add the ground beef, salt, and pepper and saute, breaking up, until browned (if your meat mixture is watery, drain off excess liquid).
- Add the tomatoes and heavy cream and simmer for 5 minutes.
- Remove from the heat and stir through the spaghetti. Pour the mixture into a casserole dish.
- In a small bowl, mix together the ricotta, parmesan, egg, and parsley. Spoon over the casserole.
- Bake for 35-45 minutes, until golden brown.
- Serve immediately.
Keto Spaghetti Casserole
This Keto Creamy Spaghetti Casserole is a great midweek dinner, loaded with delicious Italian flavors. It’s made with ground beef and ricotta cheese.
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Print Pin Share EmailServings: 6 servings
6Calories: 516kcal
Unit Conversion
Ingredients
- 1 packet Shirataki Noodles
- 2 tablespoons Olive Oil
- 1 small Onion diced
- 2 cloves Garlic finely chopped
- 1 teaspoon Marjoram dried
- 1 pound Ground Beef
- 1 teaspoon Salt
- ½ teaspoon Pepper ground
- 2 Tomatoes diced
- 1 cup Heavy Cream
- 12 ounces Ricotta Cheese
- ⅓ cup Parmesan Cheese shredded
- 1 Egg
- ¼ cup Parsley roughly chopped
Instructions
- Preheat your oven to 190C/370F.
- Prepare the shirataki noodles according to packet directions, drain well and set aside.
- Place a large nonstick saucepan over high heat. Add the oil, onion, garlic, and marjoram and saute for 2-3 minutes, until the onion has softened.
- Add the ground beef, salt, and pepper and saute, breaking up, until browned (if your meat mixture is watery, drain off excess liquid).
- Add the tomatoes and heavy cream and simmer for 5 minutes.
- Remove from the heat and stir through the spaghetti. Pour the mixture into a casserole dish.
- In a small bowl, mix together the ricotta, parmesan, egg, and parsley. Spoon over the casserole.
- Bake for 35-45 minutes, until golden brown.
- Serve immediately.
Nutrition
Calories: 516kcal | Carbohydrates: 6g | Protein: 24g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 605mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1471IU | Vitamin C: 10mg | Calcium: 239mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
Want more tasty Keto Ground Beef recipes, try our;
To make a larger batch of this Keto Creamy Spaghetti Casserole recipe adjust the servings above.
