Preheat oven to 350°F/180°C and set aside a baking dish.
Bring 8 cups water to a rolling boil and add enough salt so it tastes like the ocean (about 1 1/2 tablespoons).
Add gnooda and stir immediately. Cook for 5 minutes (p.s. expect a bit of foam!), strain, bring it back to the pot and mix in the marinara sauce gently.
Transfer to baking dish, top off with a (very!) generous amount of cheese and bake for 5 minutes, or until cheese is fully melted. Serve right away with ribboned basil leaves.
Please note that nutrition facts were estimated for the keto pasta (3g net carbs a serving!), with Rao's marinara and mozzarella cheese. So a generous serving comes out to just 5g net carbs, but be mindful that this will vary depending on how much sauce you add.