Low Carb Keto Baked Ziti
Last night I had a one word epiphany.
And that word was: Octopus.
Octopus is the very best way to describe shirataki noodles to someone who has never tried them before.
Before I'd just say that they were extra chewy. That description never quite cut it though. But now you know; they are chewy like octopus. Make of that what you will.
Today I used Zeroodle Shirataki Penne Noodles with Oat Fiber to make a classic Italian dinner of baked ziti.
Or as I like to call it: the poor man's lasagna. To make this recipe, you start by whipping up a quick tomato meat sauce. Then you mix together the noodles, some of the sauce, an egg, plus some parmesan and ricotta cheese. You layer the noodle mixture with sauce and mozzarella cheese. Bake that baby up and soon you'll have a plate of baked ziti that has less than a quarter of the carbs of regular ziti.
And if you happen to like octopus, then all the better.
Low Carb Keto Baked Ziti
- 1 (14 oz) bag of Zeroodle Shirataki Penne with Oat Fiber
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup shallots, minced
- 1 pound ground beef
- 1 (28 oz) can of crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons Swerve or equivalent granulated sweetener
- 1 cup whole milk ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 egg, beaten
- 2 cups whole milk shredded mozzarella cheese
- 1 tablespoon fresh parsley, minced
1. Rinse penne noodles and dry with paper towels as best as you can. Add noodles to a large high sided skillet and dry roast over Medium High heat until dried, about 5 minutes. Remove from the skillet and add to a large bowl.
2. Heat olive oil in the same large skillet over Medium heat. Add garlic and onions and saute for 2 minutes until softened.
3. Turn the heat up to Medium High and add ground beef to the skillet. Cook until fully browned and cooked through, about 7-9 minutes. Drain off excess fat if necessary.
4. Add the crushed tomatoes, vinegar, sweetener and spices to the pan and bring to a low boil. Simmer for 10 minutes on Low. Taste and adjust seasoning if desired.
5. Preheat oven to 375 degrees F and get out a standard size loaf pan.
6. Remove 2 cups of the sauce from the skillet add it to the bowl with the noodles. Mix well. Add in ricotta, parmesan and beaten egg and mix to combine. Don't over mix. You want to leave some large chunks of cheese in there.
6. Pour half of the noodle mixture into the loaf pan. Cover with half of the remaining tomato sauce and half of the mozzarella cheese. Repeat with remaining noodles, sauce and cheese. You may have a little bit of sauce left over.
7. Bake for 20-25 minutes until the cheese is melted and the casserole is bubbling.
8. Sprinkle parsley on top before serving.
PREP TIME: 15 MIN COOK TIME: 50 MIN
NUTRITIONAL INFO: Calories 478 Fat 28g Protein 38g Carb 17g Fiber 5g Net Carbs 12g