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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.
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
0
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Dinner, Main Course
Cuisine:
American, Italian
Servings:
6
servings
Calories:
516
kcal
Author:
Gerri
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
US Customary
-
Metric
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:
516
kcal
|
Carbohydrates:
6
g
|
Protein:
24
g
|
Fat:
44
g
|
Saturated Fat:
21
g
|
Cholesterol:
168
mg
|
Sodium:
605
mg
|
Potassium:
432
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1471
IU
|
Vitamin C:
10
mg
|
Calcium:
239
mg
|
Iron:
2
mg