Low Carb Baked Pasta with Cheese and Vegetables

Indulge in this flavor-packed Low Carb Baked Pasta with Cheese and Vegetables, the perfect guilt-free comfort dish loaded with wholesome ingredients! By swapping traditional pasta with keto-friendly shirataki noodles, this recipe keeps carbs in check while delivering a hearty, cheesy bake that’s bursting with Italian-inspired flavors. Fresh onions, bell peppers, zucchini, and minced garlic add a vibrant medley of textures and nutrients, while a luscious blend of ricotta, mozzarella, and parmesan cheeses melts into creamy perfection. This easy-to-follow recipe, ready in under an hour, is ideal for weeknight dinners or meal prep and pairs beautifully with a crisp side salad or roasted vegetables. Whether you're embracing a low-carb lifestyle or simply seeking a lightened-up version of a classic favorite, this dish is sure to satisfy!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the shirataki noodles thoroughly under cold water for about 1-2 minutes. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat.

Step 4

Chop the onion, bell pepper, and zucchini into small, bite-sized pieces.

Step 5

Add the onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.

Step 6

Mince the garlic cloves and add to the skillet along with the diced zucchini. Sauté for another 2 minutes.

Step 7

Stir in the canned diced tomatoes, Italian seasoning, salt, and black pepper. Allow the mixture to simmer for 5 minutes, stirring occasionally.

Step 8

Add the shirataki noodles to the skillet, mixing well to combine with the vegetable mixture. Remove from heat.

Step 9

In a 9x13 inch baking dish, spread half of the vegetable and noodle mixture evenly.

Step 10

Dollop ricotta cheese over the mixture and spread gently if possible.

Step 11

Sprinkle half of the shredded mozzarella cheese on top.

Step 12

Add the remaining noodle mixture followed by the remaining mozzarella cheese and all of the parmesan cheese.

Step 13

Bake in the preheated oven for 25 minutes or until the top is bubbly and golden brown.

Step 14

Allow to cool slightly, about 5 minutes before serving.

Step 15

Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1830.1g)

Amount per serving	% Daily Value*
Calories	1681.1

Total Fat 115.4g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 6.4g
Cholesterol 331.0mg	0%
Sodium 5572.9mg	0%
Total Carbohydrate 87.5g	0%
Dietary Fiber 23.2g	0%
Total Sugars 39.4g
Protein 89.2g	0%

Vitamin D 0IU	0%
Calcium 2975.5mg	0%
Iron 8.7mg	0%
Potassium 2166.1mg	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: 59.5%

Protein: 20.4%

Carbs: 20.1%