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:

Preheat Oven:
- Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
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.
Transfer to Baking Dish:
- Transfer the mixture to the prepared baking dish and sprinkle the remaining ½ cup mozzarella and parmesan cheese on top.
Bake:
- Bake in the preheated oven for 35-40 minutes, or until the dish is bubbling and the cheese is melted and slightly golden.

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!