Low Carb Penne Pasta with Tomato Sauce and Cheese
Indulge in this hearty Low Carb Penne Pasta with Tomato Sauce and Cheese, a guilt-free twist on the classic comfort food that’s perfect for your low-carb lifestyle. This satisfying dish features tender low-carb penne pasta drenched in a rich, homemade tomato sauce made with fragrant garlic, sautéed onion, and a medley of Italian herbs. Baked to bubbly perfection, the pasta is topped with a heavenly layer of melted mozzarella and a sprinkle of Parmesan for an extra cheesy finish. Ready in just 40 minutes, this family-friendly recipe is ideal for weeknight dinners or casual gatherings. Garnish with fresh basil leaves for a vibrant pop of color and serve warm for a comforting meal that doesn’t skimp on flavor. Whether you’re looking for keto-friendly recipes or simply want a healthier pasta option, this dish delivers on taste and texture.
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Recipe Information
Ingredients
- 8 oz Low carb penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 14 oz Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- optional Fresh basil leaves, for garnish
Instructions
Bring a pot of water to a boil and cook the low carb penne pasta according to package instructions. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.
Stir in the canned crushed tomatoes and tomato paste. Mix well.
Add the dried oregano, dried basil, salt, and black pepper to the tomato mixture. Stir to combine.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally to allow the flavors to meld.
Preheat your oven to 375°F (190°C).
Add the cooked penne pasta to the skillet with the tomato sauce, mixing thoroughly to coat the pasta.
Transfer the pasta and sauce mixture to a baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta.
Place the dish in the oven and bake for 10 minutes, or until the cheese has melted and started to bubble.
Remove from oven, sprinkle with grated Parmesan cheese, and let cool slightly.
Garnish with fresh basil leaves if desired, and serve warm.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 29.2 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1242 mg | 96% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2063 mg | 44% | |
*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.
