Keto Baked Ziti

Step by Step Instructions

1. 1

   Heat a large skillet over medium heat. Add olive oil and swirl to coat the skillet. Add diced onion and garlic. Saute for 2-3 minutes or until softened.

   For this step

   • 1 tablespoon olive oil
   • 1/4 medium onion, diced
   • 3 cloves garlic, minced
2. 2

   Add the ground beef and ground sausage. Break into crumbles and cook until browned and the meat reaches 160°F. If using ground poultry, cook to 165°F. Drain off some of the fat, leaving about 2–3 tablespoons behind for moisture.

   For this step

   • 1 pound ground beef
   • 1 pound ground sausage
3. 3

   Stir in diced tomatoes plus the juice from the can. Add the marinara sauce, Italian seasoning, salt, pepper and anise seed. Stir and bring to a simmer, then reduce heat to low and let simmer for 20-25 minutes, stirring occasionally.

   For this step

   • 14.5 oz can diced tomatoes
   • 24-25 oz jar marinara sauce
   • 2 teaspoons Italian seasoning
   • 3/4 teaspoon salt
   • 1/2 teaspoon pepper
   • 1/4 teaspoon anise seed
4. 4

   Transfer 2 1/2 cups of sauce to a bowl and let it cool until no longer hot while you prepare the pasta. Keep the remaining sauce separate for layering. Preheat the oven to 375°F.

5. 5

   For the Kaizen lupin pasta used in the original recipe, boil for about 2 minutes, leaving it firm to finish cooking in the oven. Drain and rinse with cold water to cool it, then drain well. For a different pasta brand, follow its preparation directions and avoid overcooking before baking.

   For this step

   • 16 oz low-carb ziti pasta
6. 6

   In a large bowl, mix together 1 ½ cups shredded mozzarella cheese, cottage cheese, parmesan cheese and eggs.

   For this step

   • 1 ½ cups shredded mozzarella cheese
   • 1 cup cottage cheese
   • 1/3 cup grated parmesan cheese
   • 2 eggs
7. 7

   Pour the cooked & drained pasta into the bowl with the cheese mixture and stir to coat. Stir in the 2 ½ cups reserved, cooled beef pasta sauce.

8. 8

   Spread half of the pasta mixture in a large, deep casserole dish, such as a 9×13 inch dish. Spoon half of the remaining meat sauce over it and sprinkle with half of the remaining mozzarella. Repeat the layers. Leave some space below the rim; divide between dishes if needed. Bake at 375°F for about 20 minutes, until the cheese is melted and bubbly and the center reaches 165°F. A refrigerated casserole will need more time.

   For this step

   • 1/2 cup shredded mozzarella cheese