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Low Carb Baked Spaghetti

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  • Author: Erin Browne
  • Total Time: 45 mins
  • Yield: 6 servings 1x


  • 1 lb extra lean ground turkey
  • Salt and pepper.
  • 1 small yellow onion, finely chopped
  • 1 6oz jar of sliced mushrooms, drained and chopped into smaller pieces
  • 2 tsp Italian seasoning
  • 24oz jar no sugar added pasta sauce (I use Ragu Simply or Rao's)
  • 2 8oz packages of Shirataki noodles
  • 8oz light sour cream
  • 6 oz low fat (2%) cottage cheese
  • 1 cup part-skim mozzarella cheese


  1. Preheat oven to 350F.
  2. Cook ground turkey in a large nonstick skillet, seasoned with salt and pepper, until no pink remains, and then set aside on a plate. Let any juices remain in the skillet and add a little cooking spray if needed. Add the onions and cook until translucent, then add the mushrooms and continue cooking until heated through.
  3. Return the ground turkey to the pan and add the Italian seasoning and the spaghetti sauce. Let cook on low while completing the next steps.
  4. Place the Shirataki noodles in a colander and rinse several times with cold water until the noodles have no odor. Warm a large skillet or pan on medium heat and toss the rinsed noodles in the pan for several minutes.
  5. In a large bowl, mix together the noodles with the sour cream and cottage cheese.
  6. Layer the noodle mixture at the bottom of a baking dish (either a deep 10x10 or a 9x13 would be fine) and then top with the turkey mixture. Sprinkle cheese on top and bake for 15-20 minutes until cheese is melted and casserole is heated through.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
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