Description
A fresh and light take on a classic pasta-bake.
Ingredients
For the meatballs –
- 2 lbs (900 g) of ground beef
- 1 cup (32 g) fresh basil leaves
- 1 cup (32 g) fresh parsley
- 1 medium egg
- Salt and pepper, to taste
- 1/4 cup (60 ml) avocado oil, to cook with
For the bake –
- 6 oz of pepperoni or salami slices, diced
- 1 can (400 g) diced tomatoes
- 2 medium onions, diced
- 1/2 400g-can of tomato sauce
- 6 cloves of garlic, finely diced or minced
- 1 cup (32 g) fresh basil leaves
- Salt and pepper, to taste
For the pasta –
- 2 zucchinis, spiralized or shredded or peeled into long noodle-like strands (or use spaghetti squash)
- Extra basil leaves, for garnish
Instructions
- Preheat oven to 350 F (175 C).
- To make the meatballs, food process the basil, parsley and egg together and mix with the ground beef and salt and pepper. Form small meatballs from the mixture.
- Add avocado oil to a large frying pan and fry the meatballs in batches until browned.
- Add the meatballs and the rest of the bake ingredients (except for the zucchini noodles) into a large bowl and mix together.
- Pour into a large casserole or baking dish (spread the meatballs apart so that they’re evenly spread).
- Bake for 30 minutes.
- Then carefully stir in the zucchini noodles, let sit for 5 minutes, and serve.
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 508
- Sugar: 4 g
- Fat: 40 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 25 g