Baked Keto Spaghetti

Low Carb Spaghetti Bake Recipe

Looking for a freezer meal other than my famous lasagna recipe? This baked spaghetti casserole is packed with Italian seasonings, marinara sauce, and two kinds of cheese. It comes together fast and freezes just as well, so you always have a real dinner ready to go.

The melted cheese and seasoned beef make every bite rich and satisfying. My kids ask for this one on repeat.

It’s also gluten-free and grain-free, so everyone at the table can eat the same meal. Even the non-keto people in my house go back for seconds.

You can swap in your favorite low-carb noodle: zucchini noodles, hearts of palm, or spaghetti squash. The meat sauce is seasoned with garlic powder and Italian seasoning, and it pairs well with meatballs too.

The best part is that this casserole is completely freezer friendly. On nights when I don’t want to cook, I pull one out and heat it up.

How to Make Baked Spaghetti Casserole

The filling is simple: ground beef, cheese, and sauce. Cook the beef until it’s browned, then add Italian seasoning and garlic powder. If you don’t have Italian seasoning, a combination of basil and oregano works instead.

Don’t skip the garlic powder. If you want to go an extra step, roast a whole bulb of garlic until it’s caramelized and sticky. It adds a deeper, sweeter garlic flavor that’s worth the effort.

Throw in some diced onions if you have them. Even a small amount adds good flavor to the beef.

You can also use leftover chicken instead of ground beef. The flavor is different but it still makes a solid weeknight dinner.

Low-Carb Noodle Options

There are several noodle options that work well in this casserole: hearts of palm, zucchini noodles, spaghetti squash, or shirataki noodles. Each one gives the dish a slightly different texture.

I used hearts of palm noodles here because they hold their shape the best. They don’t get soggy like zucchini noodles and don’t have the rubbery feel or smell of shirataki. Plus they’re naturally gluten-free.

Zucchini noodles are another good option. Just know they release water as they bake, so the casserole will be a little saucier.

Shirataki noodles are made from konjac flour or tofu and have almost zero carbs. Rinse them well and dry them in a hot pan before adding to the casserole to get rid of the packaging smell.

Pasta Sauce

Freeze it For Later

The best part about this casserole is that it’s freezer friendly. Cook the ground beef, assemble everything, and put it in the freezer for later. It keeps for up to 3 months.

To bake from frozen, cook at 350 degrees for 45-50 minutes. You can also thaw it in the fridge overnight and reheat on the stovetop.