Keto Instant-Pot Spaghetti Casserole
Enjoy pasta-free, Italian-inspired comfort food with this easy recipe that's ready in just over half an hour!
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.
Nutrition
Calories: 409kcalCarbohydrates: 9gProtein: 28gFat: 29gSaturated Fat: 14gSodium: 1392mgFiber: 2g
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