Low Carb Baked Pasta with Cheese and Vegetables
Savor the indulgence of classic baked pasta with a low-carb twist in this **Low Carb Baked Pasta with Cheese and Vegetables** recipe. This dish swaps traditional pasta for shirataki noodles, creating a guilt-free, keto-friendly alternative that's packed with flavor. A medley of sautéed vegetables—zucchini, bell peppers, and onions—is combined with a rich tomato-based sauce infused with garlic and Italian herbs. Layered with creamy ricotta, gooey mozzarella, and a touch of parmesan, this casserole bakes to bubbly, golden perfection. The addition of fresh basil adds a bright, aromatic finish to each bite. Perfect for weeknight dinners or meal prep, this comforting dish is as wholesome as it is satisfying. Enjoy a hearty, low-carb pasta bake that doesn’t skimp on cheesy goodness or vibrant flavors!
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Recipe Information
Ingredients
- 16 ounces shirataki noodles
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium bell pepper
- 1 medium zucchini
- 3 cloves garlic cloves
- 14.5 ounces canned diced tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup ricotta cheese
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Rinse the shirataki noodles thoroughly under cold water for about 1-2 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Chop the onion, bell pepper, and zucchini into small, bite-sized pieces.
Add the onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
Mince the garlic cloves and add to the skillet along with the diced zucchini. Sauté for another 2 minutes.
Stir in the canned diced tomatoes, Italian seasoning, salt, and black pepper. Allow the mixture to simmer for 5 minutes, stirring occasionally.
Add the shirataki noodles to the skillet, mixing well to combine with the vegetable mixture. Remove from heat.
In a 9x13 inch baking dish, spread half of the vegetable and noodle mixture evenly.
Dollop ricotta cheese over the mixture and spread gently if possible.
Sprinkle half of the shredded mozzarella cheese on top.
Add the remaining noodle mixture followed by the remaining mozzarella cheese and all of the parmesan cheese.
Bake in the preheated oven for 25 minutes or until the top is bubbly and golden brown.
Allow to cool slightly, about 5 minutes before serving.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 5573 mg | 242% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 39.4 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2976 mg | 229% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2166 mg | 46% | |
*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.
