Ingredients
Cooking spray
1 (8-oz.) block cream cheese
3 large eggs
2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp. tomato paste
1 lb. ground beef
Kosher salt
Freshly ground black pepper
3/4 c. marinara
1 tsp. dried oregano
Pinch crushed red pepper flakes
1 (16-oz.) container ricotta
1 1/2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. Step 2Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool. Step 3In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated. Step 4Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. Step 5Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes. Step 6Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. Step 7Bake until cheese is melty and sauce is bubbly, 30 minutes. Step 8Garnish with parsley before serving.
Finish out the meal with a yummy Keto dessert! Have you made this yet? Let us know how it went in the comments below!
