Keto Baked Spaghetti

Satisfy your pasta cravings without breaking your low-carb routine with this mouthwatering Keto Baked Spaghetti! This hearty and flavorful casserole swaps traditional spaghetti for zucchini noodles, creating a grain-free, keto-friendly base that’s packed with nutrition. Layers of savory meat sauce, made with juicy ground beef, garlic, and aromatic spices, are perfectly balanced by the creamy richness of ricotta cheese and the gooey goodness of melted mozzarella. Topped with a golden layer of Parmesan, this dish is baked to perfection, offering all the comfort of classic baked spaghetti in a healthier, gluten-free package. Ready in just over an hour, this crowd-pleasing recipe is perfect for weeknight dinners or meal prep. Serve it alongside a crisp green salad, and you’ve got a satisfying, low-carb Italian-inspired feast! Keywords: keto baked spaghetti, low-carb dinner, zucchini noodle casserole, gluten-free baked spaghetti, keto pasta alternative.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Place a large skillet over medium heat and add the olive oil.

Step 4

Chop the onion and mince the garlic cloves. Add them to the skillet and sauté until the onion is translucent, about 5 minutes.

Step 5

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is browned, about 8-10 minutes.

Step 6

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.

Step 7

Lower the heat and let the sauce simmer for about 15 minutes, stirring occasionally.

Step 8

In a separate bowl, mix the ricotta cheese with the egg until smooth.

Step 9

Lightly grease a 9x13 inch baking dish. Layer half of the zucchini noodles at the bottom.

Step 10

Spread half of the meat sauce over the zucchini noodles.

Step 11

Dollop half of the ricotta cheese mixture over the sauce and sprinkle 1 cup of mozzarella cheese.

Step 12

Repeat the layers: the remaining zucchini noodles, meat sauce, ricotta cheese mixture, and the remaining 1 cup of mozzarella cheese.

Step 13

Sprinkle the Parmesan cheese on top.

Step 14

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 15

Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and golden brown.

Step 16

Allow the Keto Baked Spaghetti to cool for a few minutes before serving.

Nutrition Facts

Serving size	(2241.8g)

Amount per serving	% Daily Value*
Calories	2977.7

Total Fat 205.5g	0%
Saturated Fat 90.9g	0%
Polyunsaturated Fat 6.8g
Cholesterol 862.7mg	0%
Sodium 9391.1mg	0%
Total Carbohydrate 114.6g	0%
Dietary Fiber 14.1g	0%
Total Sugars 68.4g
Protein 193.8g	0%

Vitamin D 89.9IU	0%
Calcium 3326.8mg	0%
Iron 15.8mg	0%
Potassium 4419.0mg	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: 60.0%

Protein: 25.1%

Carbs: 14.9%