Prepare your keto shell substitute first and set it aside. If you’re using zucchini sheets, slice them thin lengthwise, lightly salt them, and let them sit for about 10 minutes to release excess moisture. Pat them completely dry, then grill or roast briefly until they are soft and flexible but not falling apart. If you’re using deli-style chicken slices or low-carb egg wraps, lay them flat and trim if needed so they’re large enough to hold the filling without tearing.

Heat a skillet over medium heat and add the minced garlic. Let it cook for about 20–30 seconds until fragrant, then add the ground meat. Cook the meat fully, breaking it apart with a spoon, until it is evenly browned and no longer pink. Season lightly with salt and pepper, then pour in the sugar-free marinara sauce. Reduce the heat and let the sauce simmer for 5–7 minutes so the flavors blend and the sauce thickens slightly.

In a large mixing bowl, add the cream cheese, ricotta, shredded mozzarella, grated Parmesan, egg, and all the seasonings. Mix thoroughly until the filling is smooth, creamy, and well combined. The mixture should be thick but easy to scoop, with no dry pockets of cheese or egg.

Take one prepared shell at a time and spoon a generous amount of the cheese filling into the center. Gently roll or fold the shell around the filling, making sure it stays enclosed without splitting. Don’t worry if they’re not perfectly shaped—once baked, they’ll look rustic and inviting.

Lightly grease a baking dish and spread a thin layer of the meat sauce across the bottom to prevent sticking. Arrange the stuffed shells seam-side down in a single layer. Spoon the remaining sauce evenly over the shells, then sprinkle shredded mozzarella and a little extra Parmesan over the top for a melty, golden finish.

Cover the baking dish loosely with foil and place it in a preheated 375°F (190°C) oven. Bake for 25 minutes to heat everything through and keep the shells moist. Remove the foil and continue baking for another 10–15 minutes, until the cheese is fully melted, bubbly, and lightly golden on top.

Remove the dish from the oven and let it rest for 10 minutes before serving. This resting time allows the filling to set slightly, making the shells easier to serve and giving you clean, satisfying portions.