Best 2 Zero Calorie Baked Pasta Bolognese Recipes

Indulge in a guilt-free culinary experience with our zero-calorie baked pasta Bolognese. This innovative recipe reimagines the classic Italian dish, transforming it into a healthy and delectable meal. Featuring a rich and flavorful Bolognese sauce, this pasta dish is sure to satisfy your cravings without compromising your health goals. Made with wholesome ingredients like shirataki noodles, zucchini, and a secret blend of spices, this dish is not only low in calories but also packed with nutrients. Whether you're a health-conscious individual, following a specific diet, or simply seeking a lighter version of a beloved classic, this zero-calorie baked pasta Bolognese is the perfect choice for you.

Here are our top 2 tried and tested recipes!

BAKED BOLOGNESE

Baked Bolognese image

Provided by Dave Lieberman

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 to 2 pounds ground beef
4 large cloves garlic, minced
2 teaspoons dried oregano
Couple dashes red chili flakes
One 28-ounce can whole peeled tomatoes
Sugar
Salt and freshly ground black pepper
1/2 stick butter
1 large onion
3 tablespoons all-purpose flour
1/3 cup white wine, optional
1 1/2 cups whole milk, warmed
Dash ground nutmeg or ground cinnamon
2 cups grated three-cheese blend, divided
1 pound parcooked rigatoni

Steps:

For the tomato sauce:
Preheat oven to 350 degrees F.
Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
For the bechamel:
In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.

ZERO CALORIE BAKED PASTA BOLOGNESE

Zero Calorie Baked Pasta Bolognese image

The first time I saw shirataki noodles I was in Antibes, in the South of France, where I ran into them in my favorite organic supermarket called Naturalia (check out this chain if you are ever in France!). I could not understand what they were as my French is not that great, but for sure I was able to decipher they had no calories nor gluten. Since glucomannan is an indigestible water-soluble dietary fiber, Shirataki are very low in carbohydrates and calories. Eaten plain Shirataki noodles are basically flavorless, but they are an excellent ingredient when it comes to give accent to a great sauce. Of course, after learning all this, I had to create a shirataki noodle recipe right away... and because baked pasta is always a little obsession of mine, I thought the timing was perfect to make a healthy gluten free recipe out of it! This dish is suitable for anybody who's on a vegan diet as its ragout sauce is completely meatless and it's perfect for those who are lactose intolerant as well. In fact, while tradition contains the entire "dairy trio" (butter, milk and cheese), this healthy béchamel recipe is purely plant based while still being creamy and delicious.

Provided by littlebitesofbeauty

Categories Onions

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 (400 g) packages shirataki noodles
1 (425 g) can cooked lentils
1/2 tablespoon olive oil
1/2 yellow onion
2 garlic cloves
10 sun-dried tomatoes (finely chopped)
1 sprig rosemary, finely chopped
1/4 teaspoon black pepper
1 pinch salt (Himalayan)
1 tablespoon dried Italian herb seasoning
2 tablespoons grapeseed oil
2 tablespoons cornstarch (or fine Rice Flour)
250 ml milk (Plant Based)
1 pinch salt (Himalayan)
5 cherry tomatoes, thinly sliced
1 teaspoon dried oregano

Steps:

To prepare the meatless ragout sauce, grease a medium sized skillet with olive oil and put it on the stove on low heat. Thinly slice the garlic, chop the onion and the rosemary and toss them in the pan. Let them fry for about 3-4 minutes.
Add in the lentils and, helping yourself with a wooden spoon, mix well so they absorb all the flavor.
Wait a couple of minutes then add in the tomato sauce. Mix well, adding salt, pepper, dried Italian herbs and the chopped sun dried tomatoes.
Let the meatless ragout sauce settle for at least 30 minutes.
In the meantime, prepare the dairy free béchamel sauce heating up the plant based milk you chose until very hot.
Pour the grape seed oil in a small pan and, on very low heat, add in the flour and mix energetically with a spoon until creamy.
Add in the hot milk little by little, constantly mixing to prevent the formation of lumps.
As the sauce starts to thicken, add in more milk until finished. Let it boil for a couple of minutes, fold in some nutmeg and Himalayan salt, then cover and take off the stove.
When all the seasonings are ready, cook the shirataki noodles in salted water for about 10 minutes. I know the instructions on the pack usually say to cook them for less time, but I find them too gummy when they are not well cooked and their overall texture, when too firm, is less similar to real pasta.
While the pasta boils, turn on the oven to 350 F and start greasing a casserole with a little bit of oil.
Strain the pasta, toss it in the pan with the meatless ragout sauce and mix well.
Transfer the pasta in the casserole and spread tufts of dairy free béchamel sauce as you go.
Top your casserole with the sliced cherry tomatoes, sprinkle some dried oregano on top and bake for 10-15 minutes.
Enjoy!

Nutrition Facts : Calories 556.1, Fat 22.7, SaturatedFat 4.7, Cholesterol 17.1, Sodium 433.3, Carbohydrate 67.1, Fiber 19.4, Sugar 9.9, Protein 25.5

Tips:

Use a food processor to quickly and easily chop the vegetables.
If you don't have a food processor, you can grate the vegetables by hand.
Be sure to use a large pot to cook the pasta so that it has plenty of room to expand.
Add the pasta to the boiling water and stir occasionally to prevent it from sticking together.
Cook the pasta according to the package directions.
While the pasta is cooking, make the sauce.
In a large skillet, heat the olive oil over medium heat.
Add the onion and cook until softened.
Add the garlic and cook for 1 minute more.
Add the ground turkey and cook until browned.
Add the tomatoes, tomato sauce, Italian seasoning, salt, and pepper.
Bring to a simmer and cook for 15 minutes.
Drain the pasta and add it to the skillet with the sauce.
Stir to combine and heat through.
Serve immediately.

Conclusion:

This zero-calorie baked pasta bolognese is a delicious and healthy meal that is perfect for a busy weeknight dinner. It is made with whole wheat pasta, ground turkey, and plenty of vegetables. The sauce is flavorful and satisfying, and the pasta is cooked to perfection. This dish is sure to please everyone at the table.