Keto Baked Spaghetti
"Keto Baked Spaghetti is the ultimate low-carb comfort food, perfect for satisfying pasta cravings without straying from your keto goals. This delicious recipe swaps traditional noodles for zucchini spirals, creating a light yet satisfying base layered with a rich, meaty tomato sauce packed with aromatic herbs like oregano and basil. Creamy ricotta, gooey mozzarella, and savory Parmesan cheese add decadent flavors and textures to every bite, while a golden, bubbly top brings it all together. Ready in just over an hour, this gluten-free casserole is ideal for family dinners or meal prep, delivering maximum flavor with minimal carbs. Serve this keto-friendly baked spaghetti alongside a crisp salad for a complete and guilt-free feast!"
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 pound ground beef
- 3 cloves garlic
- 1 medium onion
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 cup ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese
- 0.5 cup Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Use a spiralizer to make zucchini noodles with the three medium zucchinis. If you don't have a spiralizer, you can thinly slice them lengthwise.
Place a large skillet over medium heat and add the olive oil.
Chop the onion and mince the garlic cloves. Add them to the skillet and sauté until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is browned, about 8-10 minutes.
Drain the excess fat from the skillet and stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red pepper flakes.
Lower the heat and let the sauce simmer for about 15 minutes, stirring occasionally.
In a separate bowl, mix the ricotta cheese with the egg until smooth.
Lightly grease a 9x13 inch baking dish. Layer half of the zucchini noodles at the bottom.
Spread half of the meat sauce over the zucchini noodles.
Dollop half of the ricotta cheese mixture over the sauce and sprinkle 1 cup of mozzarella cheese.
Repeat the layers: the remaining zucchini noodles, meat sauce, ricotta cheese mixture, and the remaining 1 cup of mozzarella cheese.
Sprinkle the Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and golden brown.
Allow the Keto Baked Spaghetti to cool for a few minutes before serving.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 645 mg | 50% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 830 mg | 18% | |
*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.
