Keto Spaghetti Casserole (High Protein)
This Keto Spaghetti Casserole is the ultimate comfort food with a healthy twist. Made with my high-protein, low-carb lupini pasta, a rich and flavorful meat sauce, and layers of creamy ricotta cheese, this easy dish is one of the most delicious ways to satisfy your pasta cravings.
The BEST Low Carb Spaghetti Casserole
Pasta night just got better (and healthier, too)!
With this low-carb spaghetti casserole, you can indulge in the classic flavors of lasagna and spaghetti, without all the carbs and prep time. Tender, low-carb pasta noodles are tossed in a meaty tomato sauce packed with Italian seasoning and aromatics, then layered with a creamy ricotta mixture and baked for melty, cheesy perfection.
Whether it’s a busy weeknight, a family gathering, or a potluck event, this 30-minute spaghetti casserole is sure to impress with its rich and satisfying flavors.
It’s versatile, too — you can use your favorite sauce and cheese to switch up the flavors and make it your own.
And the best part? No one will ever guess it’s a low-carb and keto pasta recipe. It’s just that good!
Why You’ll Love It
- Gluten-free, grain-free, low-carb, and keto-friendly.
- High in protein and nutrients thanks to lupini, an ancient superfood.
- An easy, delicious keto pasta recipe for any occasion!
- The ricotta cheese layered in gives it the BEST flavor.
Made with Simple Ingredients
- Ground beef: Ground beef makes up the base of this meaty and flavorful sauce.
- Dried oregano: A classic Italian seasoning that adds depth and flavor to the keto spaghetti sauce.
- Red pepper flakes: This gives the dish a little kick of heat, but you can omit if preferred.
- Pasta sauce: Make sure you use a tomato-based sauce with no added sugar.
- Kaizen pasta: Any variety of my Kaizen pasta will taste excellent. This recipe is pictured with Fusilli.
- Ricotta cheese: Creamy, rich, and flavorful, ricotta cheese is the perfect addition to this casserole.
- Shredded cheese: Feel free to use your favorite! Cheddar, mozzarella cheese, Parmesan, or a blend all work well.
Why Kaizen Lupini Pasta?
When it comes to low-carb pasta alternatives, I believe that nutritious food shouldn’t taste like a compromise. That’s why I created Kaizen Lupini Pasta. Made with lupin flour, it tastes just like real pasta while providing you with high protein and fiber to keep you feeling full and satisfied.
One serving of our lupini pasta has 20 grams of protein, 15 grams of fiber, and only 6 grams of net carbs. Traditional pasta noodles can’t even come close to that nutritional profile! Plus, with different shapes to choose from, you can easily turn your favorite dishes into low-carb and keto-friendly recipes without sacrificing taste or texture.
Substitutions
Ground beef: You can swap ground beef with ground chicken, ground Italian sausage, ground bison, or ground turkey if you prefer.
Dried oregano: If you don’t have dried oregano on hand, feel free to use Italian seasoning or dried basil instead. You can also add in some fresh herbs like thyme or parsley for extra freshness and flavor.
Pasta sauce: Use your favorite brand or homemade tomato sauce for this recipe.
How to Make Keto Spaghetti Casserole
STEP 1 – PREHEAT OVEN
Preheat the oven to 400°F.
STEP 2 – COOK BEEF
Next, heat a large, heavy-bottomed skillet over medium heat. Add the olive oil. When it glistens, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and ground beef. Cook for 1-2 minutes, then season the meat mixture with the oregano and chili flakes. Use a spatula to break the meat up well.
STEP 3 – ADD PASTA SAUCE
When the meat is almost done, pour in the pasta sauce. Stir it in, then continue to cook for about 10 minutes to let the sauce reduce. Stir occasionally.
STEP 4 – COOK PASTA
While tomato sauce is simmering, add cold water to a pot and bring it to a boil over high heat.
When it’s boiling, add the lupini pasta and cook for 5 minutes (it will be al dente). Drain the pasta water.
Add the cooked pasta to the meat sauce (or toss it all together in a large bowl, if needed).
STEP 5 – MAKE CHEESE MIXTURE
Mix the ricotta with the shredded cheese, salt, pepper, and chili flakes.
STEP 6 – ASSEMBLE & BAKE
In an oven-safe casserole dish, 9×13 or similar, spoon a thick layer of pasta on the bottom.
Add a few spoonfuls of the ricotta mixture, then top with more pasta and another layer of ricotta. The final layer should be the pasta and sauce mixture.
Top the pasta with more shredded cheese of choice, then bake at 400°F for 10-15 min.
Remove from the oven, top with basil and red pepper flakes, if desired. Serve and enjoy!
Storage
Store any leftover keto spaghetti casserole in an airtight container in the refrigerator for 5-7 days.
More Recipes You’ll Love
- High Protein Pasta Salad
- Marry Me Chicken Pasta (Low Carb)
- Air Fryer Pasta Bake
- The Best Low Carb Pasta: A Review of the Options
Keto Spaghetti Casserole (High Protein)
This keto spaghetti casserole is high in protein and low in carbs, and still delivers incredible flavor! A meaty spaghetti sauce, cheesy ricotta layer, and high-protein lupini pasta create one epic spaghetti-inspired casserole, a healthy spin on a classic dinner favorite.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, chopped
- 4-6 garlic cloves, minced
- 1 pound ground beef
- 1 tablespoon dried oregano
- 1/2 tablespoon + 1 teaspoon red pepper flakes
- 1, 24 oz. jar of your favorite pasta sauce (tomato base)
- 8 oz. Kaizen pasta, any variety (pictured with Fusilli)
- 1 cup ricotta cheese
- 1 cup shredded cheese of choice (cheddar, mozzarella cheese, Parmesan, etc.), plus more for topping the pasta bake
- Pinch of salt and black pepper
- Parmesan cheese and fresh basil (optional toppings)
Instructions
- Preheat the oven to 400°F.
- Heat a large, heavy-bottomed skillet over medium heat. Add the olive oil. When it glistens, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and ground beef. Cook for 1-2 minutes, then season the meat mixture with the oregano and chili flakes. Use a spatula to break the meat up well.
- When the meat is almost done, pour in the pasta sauce. Stir it in, then continue to cook for about 10 minutes to let the sauce reduce. Stir occasionally.
- While tomato sauce is simmering, add cold water to a pot and bring it to a boil over high heat. When it's boiling, add the lupini pasta and cook for 5 minutes (it will be al dente). Drain the pasta water.
- Add the cooked pasta to the meat sauce (or toss it all together in a large bowl, if needed).
- Mix the ricotta with the shredded cheese, salt, pepper, and chili flakes.
- In an oven-safe casserole dish, 9 x 13 or similar, spoon a thick layer of pasta on the bottom. Add a few spoonfuls of the ricotta mixture, then top with more pasta and another layer of ricotta. The final layer should be the pasta and sauce mixture.
- Top the pasta with more shredded cheese of choice, then bake at 400 for 10-15 min.
- Remove from the oven, top with basil and red pepper flakes, if desired.
Notes
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