Low Carb Pasta Recipes

Ingredients:

2 lb lean ground beef, browned in
2 tbsp olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
16 oz ricotta cheese
2 eggs, beaten slightly
8 oz tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tbsp italian seasoning
1/2 tsp fennel seed
1 chopped fresh parsley, to taste
5 large mushrooms, sliced thin
2 medium zucchini, sliced lengthwise
1 lb spinach, steamed
1 salt, to taste
1 freshly-ground black pepper, to taste
1 garlic clove - (to 2), crushed
8 oz mozzarella cheese, shredded
1/2 cup shredded parmesan cheese

Instructions:

Brown the meat in about 2 tablespoons olive oil. When meat is nearly done,
add the onions and bell pepper and sauté until the onions just begin to
soften. Add garlic and continue cooking until onions are transparent. Add
tomato sauce and tomato paste along with the red wine. Mix well; add
seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt
and pepper.

Preheat oven to 325 degrees.

Spray a 9- by 13-inch baking dish with olive oil or butter flavor Pam.
Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced
zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach
and mushroom slices. Top that layer with half of the cheeses. Cover with
remaining meat mixture, top with remaining cheese. Bake at 325 degrees
until the cheese is bubbly and starting to get golden (about 35 to 45
minutes.)

This recipe yields 8 servings; 6 carb grams per serving.

Servings: 8