With a package of frozen meatballs in the freezer, a jar of marinara sauce, shredded mozzarella and rotini pasta in the pantry, this recipe was so easy to throw together. Best part You dont need to precook the pasta!!!
Just make sure those meatballs are thawed before you start the recipe…
Dump and Bake Meatball Casserole
Total Time 55 minutes Servings 6 – 8 servings
1 (16 ounce) package uncooked rotini pasta
1 (24 or 25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozenmeatballs, make sure that they are completely thawed before using)
2 cups shredded mozzarella
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
1. Preheat oven to 425 degrees F.
2. In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. Cover tightly with aluminum foil and bake for 35 minutes.
3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
4. Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Quite a while back I had posted a KETO lasagna recipe using zucchini zoodles. Now that we are Keto Conscious I have given myself a little more leeway with what we eat. But…this recipe is really still Keto but assembled in a little different manner, for those who do not own a spiralizer! It was great with a few different ingredients.
Oven Ready in 9 x 13 pan
3 large zucchinis
1 teaspoon olive oil
1-pound ground beef
1/2 cup onion finely chopped
2 teaspoons garlic minced
24-ounce jar marinara or Bolognese sauce
16 ounces ricotta cheese
1 cup chopped spinach
1/2 teaspoon Italian seasoning
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
salt and pepper to taste
fresh basil garnish
Trim both ends off the zucchini.
Use a mandolin to cut the zucchini into 1/8-inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
Pat the tops of the zucchini slices with paper towels until dry.
While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper to taste.
Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the marinara sauce and bring to a simmer; cook for 5 minutes.
Place the ricotta cheese, chopped spinach, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
Preheat the oven to 375 degrees F. Coat a 2- or 3-quart baking dish with cooking spray.
Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.
Sooo…my spouse bought this Paderno spiralizer a year ago..new toy…lol. We have only used it a handful of times. Since we started our low carb diet we are now using it more. We love lasagna, but low carb means no pasta or breads. Et voila, with Pinterest I discovered this recipe. We have served it to our guests and they loved it too! It tastes wonderful!!! Don’t tell anyone it is low carb… shown here with a green salad with radish sprouts.
Keto Lasagna with Zucchini Noodles Author Vicky | Tasteaholics.com
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Servings 4 Calories 544 kcal
16 oz. ground beef
1 cup Rao’s marinara sauce* (see below)
1 zucchini large
10 oz. ricotta cheese
4 oz. mozzarella cheese shredded
Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
Brown ground beef in pan and add marinara. Season well with salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
Rao’s Marinara Sauce (Pinterest recipe)
Makes 7 cups
Four 28-ounce cans whole tomatoes (I used four cans of Kirkland tomatoes)
1/2 cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
Coarse salt and freshly ground pepper
12 leaves fresh basil, torn (optional)
Pinch of dried oregano
Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside. OR…just use as is if using Kirkland brand…
Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
Amount Per Serving
Calories 544 Calories from Fat 369
Total Fat 41g 63%
Saturated Fat 18g 90%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 139mg 46%
Sodium 487mg 20%
Potassium 530mg 15%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.