Low Carb Classic Baked Pasta
Indulge in the comforting flavors of pasta night without the carb overload with this Low Carb Classic Baked Pasta recipe! Perfectly suited for keto-friendly and low-carb lifestyles, this dish swaps traditional pasta with tender zucchini noodles, creating a healthier yet equally delicious twist on the classic baked favorite. A rich, homemade meat sauce infused with garlic, onion, and aromatic herbs smothers the zucchini layers, while a creamy ricotta and egg mixture adds depth and silky richness. Topped with bubbling mozzarella and parmesan cheeses, each bite offers a harmonious blend of textures and flavors. Ready in just over an hour, this satisfying baked dish is ideal for cozy family dinners or meal prep that keeps you on track. Enjoy all the comfort of a baked pasta casserole, guilt-free!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 1 pound ground beef
- 14 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 1.5 cups shredded mozzarella cheese
- 0.5 cup shredded parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
Using a spiralizer, create zucchini noodles from the zucchinis. Set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion; sauté until onion is translucent, about 5 minutes.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon, about 8 minutes. Drain excess fat if necessary.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
In a small bowl, combine ricotta cheese and egg. Mix well.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce. Layer half of the zucchini noodles on top.
Spread the ricotta cheese mixture over the zucchini noodles. Add another layer of meat sauce.
Top with remaining zucchini noodles, the rest of the meat sauce, and then sprinkle with mozzarella and parmesan cheeses.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.
Let the baked pasta rest for 10 minutes before serving. Enjoy your low-carb dish!
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 12827 mg | 558% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 82.9 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3029 mg | 233% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5074 mg | 108% | |
*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.
