Keto Baked Ziti
All the bubbling, cheesy comfort of classic baked ziti with just 7.5g net carbs per serving. Tender zucchini and roasted eggplant stand in for pasta, layered with savory beef marinara and a molten blanket of mozzarella and ricotta. Ready in 65 minutes.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto baked ziti delivers the bubbling, golden-topped comfort of the Italian-American classic without any pasta. Roasted zucchini and eggplant carry a savory beef marinara and a rich ricotta-mozzarella blend for a casserole that tastes indulgent at just 7.5g net carbs a serving.
Ingredients
- 1 lb (450g) ground beef (80/20)
- 2 medium zucchini, sliced into 1/2-inch half-moons
- 1 small eggplant, diced into 1/2-inch cubes
- 1 1/2 cups (360g) no-sugar-added marinara sauce
- 1 cup (245g) whole-milk ricotta cheese
- 2 cups (200g) shredded low-moisture mozzarella
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp salt and 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F (205°C). Toss the diced eggplant and zucchini with 2 tbsp olive oil and a pinch of salt, spread on a sheet pan, and roast 18-20 minutes until softened and lightly browned. This drives off moisture so the bake doesn't turn watery.
- 2
Meanwhile, brown the ground beef in a large skillet over medium-high heat, breaking it up, about 6-8 minutes. Add the garlic and Italian seasoning, cook 1 minute, then stir in the marinara and simmer 5 minutes. Season with salt and pepper.
- 3
In a bowl, mix the ricotta, egg, and half the Parmesan until smooth.
- 4
In a 9x13-inch baking dish, layer half the roasted vegetables, half the meat sauce, then dollop half the ricotta mixture and sprinkle with half the mozzarella. Repeat the layers and finish with the remaining mozzarella and Parmesan.
- 5
Bake at 400°F for 22-25 minutes until bubbling and the top is golden. For a browner top, broil 1-2 minutes at the end.
- 6
Let rest 10 minutes before slicing into 6 portions so the layers set up.
Tips & notes
- Salting the zucchini and roasting both vegetables first is the key to avoiding a soupy ziti. Don't skip the rest time after baking.
- For a vegetarian version, swap the beef for 8 oz sliced mushrooms and a cup of crumbled firm tofu browned in olive oil; net carbs stay nearly identical.
- Stores well: refrigerate up to 4 days or freeze individual portions up to 2 months. Reheat covered at 350°F until hot.
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Frequently asked questions
- How many carbs are in keto baked ziti?
- Each serving has 7.5g net carbs (11.5g total carbs minus 4g fiber), 462 calories, 31g protein, and 33g fat. This recipe makes 6 servings.
- What replaces the pasta in keto baked ziti?
- Roasted zucchini and eggplant stand in for the ziti noodles. Roasting them first concentrates their flavor and removes excess water, giving you that hearty, layered casserole texture without the carbs from wheat pasta.
- Why is my keto baked ziti watery?
- Zucchini and eggplant release a lot of liquid. Roasting them before assembling, using a thick no-sugar marinara, and letting the finished bake rest 10 minutes all keep the dish firm rather than soupy.
