This Keto Spaghetti Pasta Bake is such an easy meal that the family will love. Combining a few simple ingredients and baking it in the oven, in a matter of minutes, this meal is prepared. No one will ever guess that it is not only gluten-free but also keto-friendly and low in carbs.
I bet you never thought that you would hear the words "keto" and "pasta" in the same sentence.
After making my Asian Chicken and Noodle Salad as well as my Chicken Lo Mein using shirataki noodles, I knew I wanted to make a more "authentic" Italian dish using these gluten-free and low carb noodles.
And in todays world with all the new and amazing products hitting the market shelves, a keto spaghettic pasta bake is now possible!
By combining shirataki noodles, eggs, cheese and a marinara sauce and baking it in the oven, you can make a low carb and keto pasta bake that the whole family will enjoy.
What are Shirataki Noodles?
Also called "Miracle Noodles", Shirataki noodles are translucent, gelatinous traditional Japanese noodles made from the konjac yam.
The word "shirataki" means white waterfall, referring to the appearance of these noodles.
Where can you buy Shirataki Noodles?
Almost all grocery stores carry these noodles. They come packed in water and are usually located near the "vegan" refrigerated section of your grocery store. You can also buy them from Amazon.
They can come in the shape of spaghetti/angel hair, fettucine or even shaped as rice.
I have found the best price for these noodles on Vitacost. They usually go on sale as a BOGO deal every couple of months so I stock up when they do.
Shirataki noodles need to be stored in the fridge but can last up to 1 year in their package.
What is the nutritional value of Shirataki Noodles compared to regular spaghetti?
1 serving (113 grams) of Shirataki Noodles:
- 10 calories
- 0 fat
- 3 g carbs
- 3 g of fiber
- 0 g net carbs
- Ingredients: Water, konjac flour and calcium hydroxide.
1 serving (113 grams) of cooked spaghetti noodles:
- 148 calories
- 1.2 g fat
- 28 g carbs
- 2 g fiber
- 26 g net carbs
- Ingredients: semolina, durum wheat flour, added vitamins and minerals
How do you prepare Shirataki Noodles?
- drain the noodles and rinse them well as they do have a somewhat unpleasant smell when you first remove them from their liquid
- once rinsed, squeeze any excess liquid using a cheesecloth or a clean kitchen towel
- dry roast the noodles in a pan on the stove-top for about 8-10 minutes
Why should you dry roast the Shirataki Noodles?
Although you do not need to dry roast the noodles before enjoying them, doing so tends to firm up the noodles and creates more of a "pasta" type texture by removing some of the excess water.
Make sure that when you are dry roasting them that you place them in a large pan on high heat and use tongs to turn noodles frequently.
What ingredient do you need to make this Keto Spaghetti Pasta Bake?
- 6 packages of shirataki spaghetti noodles
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 1 jar (24 ounces) meatless spaghetti sauce
- ½ teaspoon seasoned salt
- 2 large eggs
- ⅓ cup grated Parmesan cheese
- 5 tablespoons butter, melted
- 1 cup ricotta cheese
- 2-4 cups mozzarella cheese, grated (depending on how cheesy you want to make it)
What are the best Low Carb and Healthy marinara sauces on the market?
- Rao's :
- Ingredients: Italian Whole Peeled Tomatoes, Olive Oil, Onions, Salt Garlic, Basil, Black Pepper, Oregano
- 5 grams of net carbs per serving
- Mezzetta's
- Ingredients: Italian Plum Tomatoes from Italy's San Marzano Region, California Plum Tomatoes, Imported Olive Oil, Fresh Onions, Sea Salt, Fresh Garlic, Fresh Basil, Black Pepper, Spices.
- 4 grams of net carbs per serving
What if I want to make my own marinara sauce?
Here are some of the most popular recipes on the web for homemade marinara sauce:
- Cookie and Kate - Super Simple Marinara Sauce
- NY Times - Classic Marinara Sauce
- I Breathe I'm Hungry - Keto Marinara Sauce
How do you make this Keto Spaghetti Pasta Bake?
- Rinse and dry roast the shirataki noodles
- While noodles are dry roasting, add ground meat and onion to a large skillet and cook until meat is no longer pink
- Add pasta sauce and additional salt to the meat mixture and stir to combine
- In a large bowl, whisk the eggs, Parmesan cheese and butter.
- Add the spaghetti noodles to the egg mixture and toss to coat.
- Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish.
- Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers.
- Cover and bake at 350° for 40 minutes.
- Uncover; bake until cheese is melted, 20-25 minutes longer.
- If desired, sprinkle with basil.
- Use a serrated knife (ie. a bread knife) to slice into pieces
Substitutions for this Keto Spaghetti Pasta Bake recipe:
- if you don't care about gluten or carbs, you can easily replace the shirataki noodles with regular spaghetti. Cook 16 oz of spaghetti, drain them and then follow the recipe as indicated. You do NOT need to dry roast regular spaghetti noodles
- Feel free to use cottage cheese instead of ricotta cheese
- Add or substract the amount of shredded mozzarella (or other cheese) depending on your taste
If you like this Keto Spaghetti Pasta Bake, you may also enjoy the following Italian recipes:
- Italian Pepper Pulled Pork - 3 Ingredients!
- Italian Ricotta Stuffed Crepes
- Slow Cooker Italian Beef (Whole30, Paleo, Keto)
- Easy Gluten-Free Keto Tiramisu
Keto Spaghetti Pasta Bake
This Keto Spaghetti Pasta Bake is such an easy meal that the family will love. Combining a few simple ingredients and baking it in the oven, in a matter of minutes, this meal is prepared. No one will ever guess that it is not only gluten-free but also keto-friendly and low in carbs.
- Total Time: 1 hours 10 minutes
- Yield: 8 servings 1x
Ingredients
- 6 packages of shirataki spaghetti noodles, rinsed and dry roasted
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 1 jar (24 ounces) meatless spaghetti sauce
- ½ teaspoon seasoned salt
- 2 large eggs
- ⅓ cup grated Parmesan cheese
- 5 tablespoons butter, melted
- 1 cup ricotta cheese
- 2-4 cups mozzarella cheese, grated (depending on how cheesy you want to make it)
Instructions
- Rinse and dry roast the shirataki noodles
- While noodles are dry roasting, add ground meat and onion to a large skillet and cook until meat is no longer pink
- Add pasta sauce and additional salt to the meat mixture and stir to combine
- In a large bowl, whisk the eggs, Parmesan cheese and butter.
- Drain spaghetti and add it to the egg mixture and toss to coat.
- Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish.
- Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers.
- Cover and bake at 350° for 40 minutes.
- Uncover; bake until cheese is melted, 20-25 minutes longer.
- If desired, sprinkle with basil.
- Use a serrated knife (ie. a bread knife) to cut into slices
Notes
- See post for details on how to dry roast noodles
- Using a serrated knife makes cutting the noodle bake much easier
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Meals
- Method: Baking
- Cuisine: Keto, Low Carb, Gluten Free
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