I love the simplicity of this recipe, prepared pasta sauce topped with chopped vegetables, frozen meatballs and ricotta then baked in a casserole. This can be served over cooked "pasta" of your choice, or eaten without the pasta as a casserole.
9.4 net carbs per serving without pasta 4 servings per recipe. 7.5 net carbs per serving without pasta 5 servings per recipe.
Low Carb Vegetable and Meatball Casserole
1 -1/4 cups low carb prepared marinara sauce (I used this brand) 146 gm diced zucchini (1 cup) 100 gm red bell pepper seeded and diced (about 2/3 cup) 192 gm chopped cauliflower (about 1-3/4 cups) 1/4 cup chopped red onion 1 tbsp. olive oil 1 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. unrefined sea salt 1/4 tsp. ground black pepper or to taste 16 frozen meatballs (I used chicken) 1/2 cup ricotta cheese Shredded or shaved Parmesan cheese, optional Cooked Zoodles Spaghetti Squash or low carb pasta, opptional
1. Preheat oven to 375 degrees F
2. Spread pasta sauce in bottom of an ungreased 11 x 7-inch baking dish. Place diced vegetables in a large bowl and toss with olive oil, basil and oregano; season to taste with unrefined sea salt and pepper. Spoon evenly over pasta sauce.
3. Nestle frozen meatballs into vegetable mixture. Top with spoonfuls of ricotta cheese. Cover dish with foil (or parchment first then foil if you don't want foil in contact with vegetables) and bake for 30-40 minutes or until vegetables are just tender. Remove foil and sprinkle with Parmesan cheese, if desired. Serve as is or spoon on top of cooked "pasta" of your choice.
Nutrition Facts Serving size: 1/4 of a recipe (10.5 ounces). Nutrition information calculated from recipe ingredients. Optional ingredients were not included in the recipe nutrition data.
Amount Per Serving Calories 319.64 Total Fat 20.71g Saturated Fat 6.71g Cholesterol 75.68mg Sodium 1147.01mg Potassium 494.35mg Total Carbohydrates 12.44g Fiber 3.04g Sugar 6.84g Protein 20.81g