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
- 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 8in square casserole dish.
- Top with the parmesan and cheddar cheeses.
- Bake for 15-20 minutes, until the cheese has browned.
- Serve hot and enjoy!
Keto Bolognese Casserole
Rate it
Print Pin Share EmailUnit Conversion
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!
Video
Nutrition
Get ready for these delicious recipes from our Ground Beef series to come (we’ll add links as they are published);
- Keto Carnivore Baked Eggs
- Keto Sheet Pan Nachos
- Keto Greek Stuffed Mushrooms
- Keto Mexican Peppers
- Keto Ground Beef Stir Fry
- Keto Taco Casserole
- Keto Cheeseburger Soup
To make a larger batch of this Keto Bolognese Casserole recipe adjust the servings above.
I made this recipe yesterday and it is surprisingly good. It takes a little time, but if you miss pasta, you’ll want to try this.
Thank you for your kind words, Gail!