Keto Baked Pasta with Cheese and Vegetables
Indulge in the ultimate comfort food with this Keto Baked Pasta with Cheese and Vegetables—a delicious low-carb twist on classic baked pasta! Featuring shirataki noodles as the perfect pasta alternative, this dish is packed with vibrant zucchini, red bell pepper, fresh spinach, and juicy cherry tomatoes, all coated in a creamy, cheesy sauce. A blend of mozzarella and Parmesan adds rich, melty goodness, while fragrant Italian seasoning and fresh basil bring bold, irresistible flavors. Baked to golden perfection, this keto-friendly casserole offers a hearty yet healthy option for pasta lovers, ready to impress in just 50 minutes. Perfect for meal prep or a cozy family dinner, this recipe is your go-to for satisfying cravings without breaking your ketogenic diet.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles (fettuccine style)
- 2 tablespoons Olive oil
- 1 medium Garlic clove, minced
- 1 medium Zucchini, sliced
- 1 medium Red bell pepper, diced
- 100 grams Spinach, fresh
- 150 grams Cherry tomatoes, halved
- 200 milliliters Heavy cream
- 150 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons Basil leaves, fresh and chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Prepare the shirataki noodles by rinsing them thoroughly under cold water for about 2-3 minutes. Drain well and pat them dry with a paper towel.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add sliced zucchini and diced bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are slightly tender.
Stir in the fresh spinach and cook for another 2 minutes until wilted.
Add the shirataki noodles to the skillet along with cherry tomatoes. Mix well to combine all the vegetables with the noodles.
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until the cream thickens slightly.
Stir in half of the shredded mozzarella cheese, 2 tablespoons of Parmesan cheese, chopped basil, salt, black pepper, and Italian seasoning. Mix until the cheese has melted and well combined.
Transfer the noodle mixture into a baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Bake in the preheated oven for about 15-20 minutes or until the cheese is golden and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
