Dinner: "Spaghetti" Casserole II

Low carb Italian casserole with shirataki noodles.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Ingredients

1 lb ground beef 93/7
1 1/2 cups shredded mozzarella
1 1/2 cups marinara sauce
2 zucchinis
5 medium mushrooms
3 tbsps extra virgin olive oil
8 oz tofu shirataki spaghetti
1 tbsp garlic, chopped
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

1. Spray a 9"x12" pan with coconut oil spray.

2. Chop zucchini and mushrooms. Rinse shiataki noodles in a strainer with cold water. Pat dry with paper towel and set aside.

3. Put olive oil in large frying pan or wok. Add chopped garlic. Saute for 5-10 minutes. Add ground beef and cook till no longer pink.

4. Add in zucchini and mushrooms and cook an additional 10 minutes. Add salt and pepper.

5. Add in marinara sauce and combine. Mix in shirataki noodles and combine.

6. Put mixture into pan and spread mozzarella cheese on top. Bake in a 350 °F (175 °C) degree oven for approximately 30 minutes till cheese is bubbly or browning.

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