Keto Baked Penne Pasta
Discover the ultimate comfort food with a low-carb twist in this Keto Baked Penne Pasta recipe! Perfect for keto and gluten-free lifestyles, this dish swaps traditional pasta for fresh zucchini noodles, creating a lighter yet satisfying alternative. Layers of savory ground beef simmered in a rich, garlicky tomato sauce are combined with creamy ricotta, melted mozzarella, and sharp Parmesan for a luscious, cheesy bake that's bursting with Italian flavors. It's a simple yet elegant meal, ready in just under an hour, and topped with fresh basil for an aromatic finish. Whether you're hosting a dinner party or enjoying a cozy night in, this keto-friendly baked pasta dish is sure to become a favorite!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 1 medium Onion, chopped
- 14 ounces Crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Red pepper flakes
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Using a spiralizer, create zucchini noodles from the zucchini and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Season with salt and black pepper.
Add minced garlic and chopped onion to the skillet with the beef. Cook for an additional 3 minutes until the onions are translucent.
Stir in the crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes, allowing the sauce to thicken slightly.
In a medium mixing bowl, combine ricotta cheese and half of the Parmesan cheese.
In an oven-safe baking dish, layer half of the zucchini noodles on the bottom.
Spread half of the meat sauce over the zucchini noodles.
Dollop half of the ricotta mixture over the meat sauce, and sprinkle half of the mozzarella cheese.
Repeat the layers with the remaining zucchini noodles, meat sauce, ricotta mixture, mozzarella, and the remaining Parmesan cheese.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 35.0 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2046 mg | 157% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4314 mg | 92% | |
*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.
