Keto Russian Weeknight Pasta Bake
A quick and easy keto pasta bake recipe that's perfect for a weeknight dinner. This Russian-inspired dish combines ground beef, pasta, and cheese for a satisfying and flavorful meal.
Ingredients
- ●1 lb ground beef
- ●8 oz zucchini noodles
- ●1 cup keto pasta sauce
- ●1 cup ricotta cheese
- ●1 cup shredded mozzarella cheese
- ●2 eggs
- ●1/4 cup parmesan cheese
- ●1 tsp dried oregano
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook zucchini noodles according to package instructions. Set aside.
- 3
In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 4
Add keto pasta sauce to the skillet and stir to combine. Bring to a simmer and let cook for 2-3 minutes.
- 5
Stir in ricotta cheese and let cook for an additional 2 minutes.
- 6
In a large bowl, combine cooked zucchini noodles, meat sauce, and shredded mozzarella cheese. Mix well to combine.
- 7
In a greased 9x13-inch baking dish, arrange half of the zucchini noodle mixture in the bottom of the dish.
- 8
In a separate bowl, beat eggs and mix in parmesan cheese, dried oregano, salt, and black pepper.
- 9
Pour the egg mixture over the zucchini noodle mixture in the baking dish.
- 10
Top with the remaining zucchini noodle mixture and sprinkle with additional mozzarella cheese if desired.
- 11
Bake for 25-30 minutes, or until the top is golden brown and the casserole is hot and bubbly.
- 12
Remove from oven and let cool for 10-15 minutes before serving.