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Low Carb Spaghetti Bolognese Pie
Using up leftover Beef Bolognese Sauce has never been tastier! We’ve thrown it into a tasty Parmesan Crust and created a Low Carb Spaghetti Bolognese Pie.

When I was younger, my mum would make Spaghetti Bolognese Pies with our leftover dinner. Not only did I get to enjoy a great childhood dish, but it was wrapped in a crisp pastry crust – and I loved it!

Recreating those memories in a Keto version wasn’t as hard as I thought, thanks to Konjac Pasta! I was originally intending to use Zucchini Noodles, but they just became soggy and unpleasant.

We’ve also used the Beef Bolognese Sauce to create these delicious Stuffed Zucchini Boats. They’re so yummy!

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This recipe makes 8 serves.

 

Ingredients for Making Your Low Carb Spaghetti Bolognese Pie:

Instructions for Making Your Low Carb Spaghetti Bolognese Pie:

  1. Preheat your oven to 170C/340F.
  2. Drain the Konjac Spaghetti and rinse well.
  3. Place into a heatproof bowl and pour over the boiling water. Leave to sit for 2 minutes then drain well.
  4. In a non-stick frying pan over high heat, place the butter and heat until bubbling.
  5. Add the Konjac Spaghetti and saute for 3-4 minutes.
  6. Spoon the Low Carb Beef Bolognese Sauce into the Parmesan Pastry Crust.
  7. Top the Bolognese with the sauteed spaghetti and sprinkle over the Parmesan and Cheddar cheeses.
  8. Bake in the oven for 20-25 minutes, until the cheese is melted and browned. If the crust begins to brown too quickly, cover with foil.
  9. Cut into 8 slices and serve.

If you want to make a larger batch of Low Carb Spaghetti Bolognese Pie, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Spaghetti Bolognese Pie
4.78 from 9 votes
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Low Carb Spaghetti Bolognese Pie

Using up leftover Beef Bolognese Sauce has never been tastier! We’ve thrown it into a tasty Parmesan Crust and created a Low Carb Spaghetti Bolognese Pie.
Course Dinner
Cuisine American, Australian, Italian
Servings 8 serves
Calories 415 kcal
Author Gerri

Ingredients

Instructions

  1. Preheat your oven to 170C/340F.
  2. Drain the Konjac Spaghetti and rinse well.
  3. Place into a heatproof bowl and pour over the boiling water. Leave to sit for 2 minutes then drain well.
  4. In a non-stick frying pan over high heat, place the butter and heat until bubbling.
  5. Add the Konjac Spaghetti and saute for 3-4 minutes.
  6. Spoon the Low Carb Beef Bolognese Sauce into the Parmesan Pastry Crust.
  7. Top the Bolognese with the sauteed spaghetti and sprinkle over the Parmesan and Cheddar cheeses.
  8. Bake in the oven for 20-25 minutes, until the cheese is melted and browned. If the crust begins to brown too quickly, cover with foil.
  9. Cut into 6 slices and serve.

Nutrition

Nutrition Facts
Low Carb Spaghetti Bolognese Pie
Amount Per Serving
Calories 415 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 16g 80%
Trans Fat 0.5g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 97mg 32%
Sodium 491mg 20%
Potassium 232mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 19g 38%
Vitamin A 7%
Vitamin C 9%
Calcium 11%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.