This keto tomato pesto pasta is not your average weeknight meal—it’s a comforting, restaurant-quality dish designed to satisfy rich pasta cravings without sabotaging your low-carb lifestyle. Juicy, oven-baked turkey meatballs meet a creamy tomato pesto sauce loaded with ricotta, mozzarella, and cherry tomatoes, all tossed with keto-friendly penne. The result? A flavor-packed meal that feels indulgent but stays firmly in the realm of keto.
Whether you’re managing weight loss, reducing carbs, or just looking for a hearty yet lighter dinner, this pasta bake is a versatile recipe that will quickly become a household favorite.
Why You’ll Love This Keto Tomato Pesto Pasta

This recipe takes inspiration from classic Italian flavors but makes them low-carb, protein-rich, and keto-compliant. Instead of traditional wheat pasta, it uses fiber-rich keto penne that delivers the texture you crave without the carb overload. Combined with creamy ricotta, bubbling mozzarella, and a tomato pesto base, it’s both decadent and balanced.
Plus, the homemade turkey meatballs add lean protein and extra flavor, making this dish a complete, filling meal on its own.
Ingredients You’ll Need

For the Turkey Meatballs
- 1 pound ground turkey
- ½ cup keto bread crumbs (blend toasted keto bread slices until fine)
- 1 large egg
- 2 tbsp grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & black pepper, to taste
For the Pasta and Sauce
- 8 oz keto penne pasta (such as Fiber Gourmet Light Penne)
- 1 jar (about 10 oz) tomato pesto sauce
- 2 tbsp unsalted butter
- 1 cup half-and-half (or heavy cream for richer sauce)
- 12 oz ricotta cheese
- 8 oz cherry tomatoes, halved
- 8 oz fresh mozzarella ball, torn into chunks
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & pepper, to taste
Step-by-Step Instructions

1. Bake the Turkey Meatballs
Preheat your oven to 350°F (175°C). In a large bowl, combine ground turkey, keto bread crumbs, egg, Parmesan, and all seasonings. Mix gently until just combined—overworking the meat can make them tough.
Use a cookie scoop or tablespoon to portion the mixture into uniform balls. Place on a parchment-lined baking sheet and bake for 25 minutes, or until golden brown and cooked through.
2. Cook the Keto Pasta
Bring a large pot of chicken bouillon water (or salted water) to a boil. Cook the keto pasta according to package instructions, usually about 7–9 minutes, until al dente. Drain and set aside.
3. Make the Creamy Tomato Pesto Sauce
In a large skillet or sauté pan, melt the butter over medium heat. Stir in half-and-half and ricotta until smooth and creamy. Add garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Next, stir in the jar of tomato pesto and halved cherry tomatoes. Allow the sauce to simmer for 15 minutes, letting the tomatoes soften and the flavors meld together.
4. Combine Pasta, Meatballs, and Cheese
Add the drained pasta and baked turkey meatballs directly into the pan of sauce, tossing until everything is evenly coated. Transfer the mixture into a baking dish.
Top generously with chunks of mozzarella. Bake at 350°F for 10 minutes or until the cheese is melted and bubbly.
5. Serve & Enjoy
Serve hot, garnished with extra Parmesan or fresh basil if desired. Each bite is a perfect balance of creamy, cheesy, herby, and tangy flavors, with the bonus of low-carb satisfaction.
Tips for Perfect Keto Tomato Pesto Pasta
Choose the Right Pasta
Not all low-carb pastas are created equal. Brands like Fiber Gourmet or konjac-based noodles work well for this recipe, but opt for one with good bite and minimal aftertaste.
Don’t Skip Browning the Meatballs
Even though they finish in the oven, giving them a quick sear in a skillet before baking can deepen the flavor.
Adjust the Creaminess
If you prefer a richer sauce, swap half-and-half for heavy cream. For a lighter version, reduce the ricotta slightly.
Add Greens for Balance
Spinach or zucchini can be stirred in during the last few minutes of simmering for extra nutrition without adding carbs.
What to Serve with Keto Pasta Bake

This dish is satisfying on its own, but you can round out the meal with:
- A crisp arugula salad with olive oil and lemon.
- Roasted vegetables like asparagus or broccoli.
- A side of garlic keto breadsticks for extra indulgence.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in the oven at 325°F, covered with foil, until heated through.
Nutrition Snapshot (Approximate per Serving)
- Calories: 470
- Protein: 38g
- Net Carbs: 8–10g (depending on pasta brand)
- Fat: 28g
This makes it an ideal keto dinner option—high in protein, moderate in fat, and low in carbs.
Final Thoughts
This creamy keto tomato pesto pasta bake proves that pasta night doesn’t have to be off-limits on a low-carb lifestyle. With flavorful turkey meatballs, a velvety sauce, and golden mozzarella on top, it’s a recipe that balances comfort and nutrition.
Whether you’re cooking for family or meal prepping for the week, this dish delivers on taste and keeps you aligned with your health goals.

Keto Tomato Pesto Pasta with Turkey Meatballs
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine ground turkey, keto bread crumbs, egg, Parmesan, and all seasonings. Mix gently until just combined.
- Use a cookie scoop or tablespoon to portion into uniform meatballs. Place on a parchment-lined baking sheet.
- Bake for 25 minutes, until golden brown and cooked through.
- Bring a large pot of chicken bouillon or salted water to a boil. Cook keto penne pasta according to package instructions, then drain and set aside.
- In a large skillet, melt butter over medium heat. Stir in half-and-half and ricotta until smooth.
- Add onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Stir in tomato pesto sauce and halved cherry tomatoes. Simmer for 15 minutes.
- Add cooked pasta and turkey meatballs to the sauce, tossing until coated.
- Transfer to a baking dish and top with torn mozzarella.
- Bake at 350°F for 10 minutes, until cheese is melted and bubbly.
- Serve hot, garnished with extra Parmesan or fresh basil if desired.
Notes
- Use heavy cream instead of half-and-half for a richer sauce.
- Add spinach or zucchini for extra low-carb vegetables.
- Store leftovers in an airtight container in the fridge for up to 4 days.
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