Keto Baked Pasta with Cheese and Vegetables

Indulge in this creamy, comforting Keto Baked Pasta with Cheese and Vegetables, a low-carb twist on the classic pasta bake that’s packed with flavor and nutrition. Featuring shirataki noodles as a guilt-free pasta alternative, this dish is loaded with tender zucchini, vibrant red bell peppers, wilted spinach, and juicy cherry tomatoes. A rich and velvety sauce made with heavy cream, mozzarella, and Parmesan ties everything together, while Italian seasoning and fresh basil add a delightful burst of herbal aroma. Baked to cheesy, golden perfection in just 30 minutes, this keto-friendly casserole is perfect for weeknight dinners or meal prep. Serve it straight from the oven for a hearty, satisfying meal that’s as delicious as it is wholesome! Keywords: keto baked pasta, low-carb pasta bake, cheesy vegetable casserole, shirataki noodles recipe.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Shirataki noodles (fettuccine style)
• 2 tablespoons Olive oil
• 1 medium Garlic clove, minced
• 1 medium Zucchini, sliced
• 1 medium Red bell pepper, diced
• 100 grams Spinach, fresh
• 150 grams Cherry tomatoes, halved
• 200 milliliters Heavy cream
• 150 grams Mozzarella cheese, shredded
• 50 grams Parmesan cheese, grated
• 2 tablespoons Basil leaves, fresh and chopped
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Italian seasoning

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the shirataki noodles by rinsing them thoroughly under cold water for about 2-3 minutes. Drain well and pat them dry with a paper towel.

Step 3

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

Add sliced zucchini and diced bell pepper to the skillet. Sauté for 4-5 minutes until the vegetables are slightly tender.

Step 5

Stir in the fresh spinach and cook for another 2 minutes until wilted.

Step 6

Add the shirataki noodles to the skillet along with cherry tomatoes. Mix well to combine all the vegetables with the noodles.

Step 7

Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until the cream thickens slightly.

Step 8

Stir in half of the shredded mozzarella cheese, 2 tablespoons of Parmesan cheese, chopped basil, salt, black pepper, and Italian seasoning. Mix until the cheese has melted and well combined.

Step 9

Transfer the noodle mixture into a baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.

Step 10

Bake in the preheated oven for about 15-20 minutes or until the cheese is golden and bubbly.

Step 11

Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(1404.1g)

Amount per serving	% Daily Value*
Calories	1754.4

Total Fat 143.9g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 367.9mg	0%
Sodium 3349.8mg	0%
Total Carbohydrate 42.0g	0%
Dietary Fiber 16.9g	0%
Total Sugars 15.8g
Protein 61.0g	0%

Vitamin D 0IU	0%
Calcium 1847.0mg	0%
Iron 6.0mg	0%
Potassium 1841.1mg	0%

*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.

Source of Calories

Fat: 75.9%

Protein: 14.3%

Carbs: 9.8%