Keto Pesto Pasta Bake

Keto Pesto Pasta Bake
Ingredients:

• 16 oz shirataki noodles (or another low-carb pasta substitute), cooked and drained
• 2 cups chicken, cooked and shredded
• 2 (6 oz) jars pesto (ensure it’s a low-carb version or homemade with minimal carbs)
• 1 (14 oz) jar diced tomatoes, drained (or use fresh tomatoes with lower carb content)
• 16 oz fresh spinach (instead of frozen, as fresh has fewer carbs)
• ⅓ cup olive oil
• 3 tablespoons lemon juice
• 2 cups shredded mozzarella cheese, divided
• 1-2 teaspoons red pepper flakes
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup shredded parmesan cheese
  

Preparation:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Prepare the Mixture:
   • In a large bowl, combine the cooked shirataki noodles (or other low-carb pasta), shredded chicken, pesto, drained tomatoes, spinach, olive oil, lemon juice, 1 ½ cups of mozzarella, red pepper flakes, salt, and pepper. Stir until well mixed.
3. Transfer to Baking Dish:
   • Transfer the mixture to the prepared baking dish and sprinkle the remaining ½ cup mozzarella and parmesan cheese on top.
4. Bake:
   • Bake in the preheated oven for 35-40 minutes, or until the dish is bubbling and the cheese is melted and slightly golden.
     

Nutritional Information (per serving, assuming 8 servings):

• Calories: ~350
• Fat: ~28g
• Protein: ~20g
• Carbs: ~7g
  • Fiber: ~3g
  • Net Carbs: ~4g

Tips:

• Low-Carb Pasta: Shirataki noodles or zoodles (zucchini noodles) are great options for keeping this dish low in carbs.
• Pesto: Use a homemade or store-bought pesto with minimal added sugars or carbs to ensure it fits within keto guidelines.
• Cheese: For extra flavor, consider mixing in some gouda or provolone with the mozzarella.
• Veggies: Feel free to add other low-carb veggies like mushrooms or bell peppers for added texture and flavor.
  

This keto version of Pesto Pasta Bake is perfect for those looking to enjoy a comforting pasta dish without the extra carbs!