Keto Bolognese Casserole Recipe – Easy Low Carb Pasta Bake

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Our cheesy Keto Bolognese Casserole is a great dinner to feed the family. It’s easy to throw together, budget-friendly and loaded with flavor!

Extra short on time? You can prepare the casserole 2 days prior to baking if need be!

This Low Carb Bolognese Casserole is the fourth recipe of 8 in our quick and easy, ground beef recipes series. It starts out with cooking 4lb/1.8kg of meat to make our Basic Ground Beef, then turn that into 8 different recipes.

This Keto Bolognese Casserole recipe makes 4 serves. 1 serving is 1 quarter of the dish and has 3g net carbs.

Store leftover Keto Bolognese Casserole in the fridge for up to 3 days. We don’t recommend freezing as the shirataki noodles go a bit weird.

Keto Bolognese Casserole Ingredients

  • 1 tablespoon of Olive Oil
  • 1 small Onion, diced
  • 1 teaspoon of Garlic Powder
  • 2 teaspoons of Italian Herb Mix
  • 7 ounces of Basic Ground Beef
  • ½ cup of Tomato Passata
  • 1 tablespoon of Red Wine Vinegar
  • Salt, to taste
  • Pepper, to taste
  • 2 pkts of Shirataki Spaghetti Noodles
  • ¼ cup of Parmesan Cheese, grated
  • ½ cup of Cheddar Cheese, shredded

How to Make Keto Bolognese Casserole

  1. Preheat your oven to 190C/375F.
  2. Prepare your shirataki noodles following the packet directions and set aside to drain well.
  3. Place a saucepan over high heat and add the oil and onion.
  4. Saute the onion for 1 minute, then add the garlic and Italian herbs. Mix well.
  5. Add the ground beef and cook for 2-3 minutes.
  6. Add the tomato passata and bring to a simmer, then add the red wine vinegar.
  7. Season with salt and pepper to taste – you will want to over season slightly as the flavorless spaghetti noodles will soak up the flavor.
  8. Add your drained noodles to the saucepan and coat in the sauce.
  9. Remove from the heat and add your spaghetti mixture to a 8in square casserole dish.
  10. Top with the parmesan and cheddar cheeses.
  11. Bake for 15-20 minutes, until the cheese has browned.
  12. Serve hot and enjoy!

Ingredients

  • 2 tablespoons Olive Oil
  • 1 small Onion diced
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Italian Herb Mix
  • 7 ounces Basic Ground Beef
  • ½ cup Tomato Passata
  • 1 tablespoon Red Wine Vinegar
  • Salt to taste
  • Pepper to taste
  • 2 pkts Shirataki Spaghetti Noodles
  • ¼ cup Parmesan Cheese grated
  • ½ cup Cheddar Cheese shredded

Instructions

  • Preheat your oven to 190C/375F.
  • Prepare your shirataki noodles following the packet directions and set aside to drain well.
  • Place a saucepan over high heat and add the oil and onion.
  • Saute the onion for 1 minute, then add the garlic and italian herbs. Mix well.
  • Add the ground beef and cook for 2-3 minutes.
  • Add the tomato passata and bring to a simmer, then add the red wine vinegar.
  • Season with salt and pepper to taste – you will want to over season slightly as the flavorless spaghetti noodles will soak up the flavor.
  • Add your drained noodles to the saucepan and coat in the sauce.
  • Remove from the heat and add your spaghetti mixture to a small casserole dish.
  • Top with the parmesan and cheddar cheeses.
  • Bake for 15-20 minutes, until the cheese has browned.
  • Serve hot and enjoy!

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 4g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 262mg | Potassium: 296mg | Fiber: 1g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 2mg

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