Low-Carb Pasta al Forno (Italian Baked Pasta)😎😋 -

Ingredients:

1 lb low-carb pasta (such as zucchini noodles, shirataki noodles, or konjac noodles)
1 tbsp olive oil
1/2 onion, finely chopped
8 oz ground pork
6 oz Italian sausage, casings removed
3 cups tomato puree/passata (choose a low-carb option)
1 tsp salt, plus more for pasta water
1/2 tsp black pepper
12 oz fresh mozzarella cheese, grated
2 oz pecorino romano cheese, grated

Instructions:

In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Add the ground pork and Italian sausage meat, and cook until browned and crumbled.
Pour in the tomato puree and 1/2 cup water. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 30 minutes, adjusting seasoning as needed.
Meanwhile, bring a large pot of salted water to a boil. Cook the low-carb pasta 3-4 minutes shy of the package instructions for very al dente, reserving 1-2 cups of starchy pasta cooking water before draining.
In a large bowl, toss the hot drained pasta with the meat sauce, 3/4 of the grated mozzarella and pecorino romano, and 1-2 splashes of pasta cooking water until a creamy sauce forms. Add more cooking water as needed for desired sauciness.
Transfer the pasta mixture to a 3qt baking dish and top with the remaining grated cheeses.
Bake at 350°F for 20-25 minutes until hot and melty.
Let rest for 5 minutes before serving. Enjoy your delicious low-carb Pasta al Forno!

Nutrition Information (per serving, serves 6):

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