Baked Keto Spaghetti
A delightful low-carb twist on classic spaghetti, combining hearty flavors with wholesome ingredients, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 2 teaspoons Italian seasoning
- 1.5 teaspoons salt
- 1 teaspoon garlic powder
- 1 jar (about 25 oz) low-carb marinara sauce
- 2 packages (9 oz each) hearts of palm spaghetti noodles
- 2 eggs
- ⅓ cup parmesan cheese
- ¼ cup melted butter
- 2 cups shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 350 degrees and coat a large casserole dish with cooking spray.
- In a large skillet over medium-high heat, cook the ground beef until browned. Then, stir in the Italian seasoning, salt, and garlic powder until everything is well combined.
- Pour in the marinara sauce and reduce heat to medium, stirring while preparing the noodles.
- In a medium bowl, add the hearts of palm noodles along with the eggs, parmesan cheese, and melted butter. Mix until the noodles are fully coated.
- Lay the coated noodles at the bottom of the casserole dish, and scoop the meat sauce over the noodles to cover them completely.
- Finish by topping with shredded mozzarella cheese.
Baking
- Bake in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly and golden brown.
- If you are baking from frozen, plan for a longer baking time of 40 to 50 minutes.
Notes
Serve with a fresh green salad or roasted vegetables for balance. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for longer storage.