Enjoy pasta-free, Italian-inspired comfort food with this easy recipe that’s ready in just over half an hour!
My dad made the best spaghetti with meat sauce. He didn’t cook for our family often, but he loved brewing up a big pot of sauce on Super Bowl Sunday. A gorgeous, oregano- and garlic-laced aroma would fill our home all day; then we’d dig into big plates of pasta at kickoff time. I never liked football much, but his beefy sauce was always a favorite.
I think Dad would have approved of this keto spaghetti casserole recipe, even though he died in 2009, the year before another dad invented the Instant Pot. The rich sauce layered with savory beef, earthy mushrooms, lots of garlic, and the mild bite of basil reminds me very much of his slowly simmered sauce. But getting all those big, bold flavors on the table in less than an hour is way more convenient than tending to the stovetop for hours!
I’m not sure how Dad would have viewed the zucchini that subs in for spaghetti noodles in this dish. As I’ve embraced a low-carb lifestyle, spiralized or shredded veggies have taken the place of pasta in my diet. The sauce and gooey layers of cheese hide them pretty well, so maybe the trick would have impressed him. Every forkful brings him to mind, filling my heart with warm memories as my belly fills with the satisfying Italian-inspired flavors he loved so much.
Other noodle options and cooking methods
Zucchini is one of the lowest-carb noodle substitution options. Its neutral taste and soft texture that absorbs sauce well make it an ideal choice for this casserole. But you’ve got other choices! Spaghetti squash is slightly higher in carbs but still suitable for low-carb diets. It offers a subtle sweetness and stringy texture that creates a different mouthfeel and character in baked dishes. Other alternatives, such as hearts of palm pasta and shirataki noodles, are very low in carbs, but they may provide a firmer texture and a milder or earthy flavor that will noticeably change the casserole’s taste profile.
Also, you can make this casserole in the oven instead of an Instant Pot, if you like. There’s no need to boil the shredded zucchini first, as you would pasta. But it’s still a good idea to blot it between layers of paper towels to squeeze out excess moisture. Then, simply layer the zucchini with your browned meat, sauce, cheeses, and mushrooms in a greased baking dish. Bake at 350°F for 25 to 30 minutes, or until the cheese is bubbly and lightly golden brown. Let the casserole rest for five to 10 minutes before serving.
How do I store leftovers?
Let your casserole cool completely, but don’t leave it at room temp more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring frequently, until piping hot throughout.
Similar recipes to try
Hungry for more low-carb dishes with bold, Italian-inspired flavors? This Low-Carb Spaghetti Bake uses spaghetti squash instead of zucchini as a sub for pasta. And this Crock-Pot Keto Supreme Pizza Casserole delivers the flavors of your favorite savory pie in a knife-and-fork meal. Looking for a more traditional Italian-American dish? Try this Beef Lasagna for layers of tomatoey sauce, rich beef, melty cheese, and delicate noodles.
Keto Instant-Pot Spaghetti Casserole
Ingredients
- 2 medium zucchinis about 1/2 pound
- 1 pound ground beef
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons basil dried or fresh
- 2 cloves garlic minced
- 1 3/4 cups mushrooms sliced, about 8 ounces
- 1 1/2 cups low-carb marinara sauce
- 2 cups mozzarella cheese shredded and divided
- 1 cup ricotta cheese
Instructions
- Shred the zucchini using a food processor, or grate it by hand. You should end up with a little over 2 cups of shredded zucchini. Spread in a single layer on paper towels and place additional towels on top. Press gently to absorb excess water. Let zucchini sit while preparing the beef.
- Set the Instant Pot to sauté mode. Once hot, add the ground beef. Cook, breaking up clumps with a wooden spoon, until most of the pink is gone, about 2-3 minutes. Drain excess fat if needed. Press cancel.
- Add the salt, pepper, basil, and minced garlic to the beef. Stir well.
- Add the shredded zucchini to the ground beef mixture, stirring to combine.
- Lay the mushrooms on top of the mixture, then pour in the marinara sauce. Do not stir.
- Close the lid and seal the vent. Cook on low pressure for 10 minutes. When time is up, immediately perform a quick release by carefully turning the valve to 'venting' to release the steam. Press cancel.
- Remove the lid and stir the mixture thoroughly. Add 1 cup of the shredded mozzarella and the ricotta cheese. Stir until combined and thickened with liquid absorbed.
- Preheat the oven to broil. Transfer the mixture to an oven-safe baking dish (any size). Top with the remaining shredded mozzarella. Broil for 3-5 minutes, until the cheese is melted and bubbly.
- Take the casserole out of the oven and let it rest for 5-10 minutes before serving.
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