Recipes

Turkey Spaghetti Bolognese Cups

Who says pasta has to be off the menu when you’re losing weight! We don’t!!

These great little Turkey Spaghetti Bolognese Cups from the 28 Day Weight Loss Challenge are perfect to enjoy as part of a meal or as a snack. They’re just 153 cals per cup!

Using wholemeal pasta instead of the regular white version, upping the veggie content and staying away from calories laden commercial pasta sauces in jars, are just some ways you can turn a pasta dish into a healthy meal.

The 28 Day Weight Loss Challenge has heaps of great low calorie pasta recipes the whole family will love.

Print Recipe
Turkey Spaghetti Bolognaise Cups
Prep Time 10 minutes
Cook Time 75 minutes
Servings
Ingredients
  • 125 grams wholemeal spaghetti
  • 2 tsp olive oil
  • 1/2 red onion thinly sliced
  • 300 grams turkey mince
  • 1 garlic clove minced
  • 1 carrot grated
  • 1 zucchini grated
  • 1 tsp paprika
  • 1 tsp dried Italian herbs diced
  • 200 mls tomato passata
  • 1/4 cup water
  • Salt & pepper
  • cooking oil spray
  • 1/4 cup parsley
  • 1 tbs plain wholemeal flour
  • 2 eggs lightly beaten
  • 1 1/2 cups reduced-fat cheddar cheese grated
Prep Time 10 minutes
Cook Time 75 minutes
Servings
Ingredients
  • 125 grams wholemeal spaghetti
  • 2 tsp olive oil
  • 1/2 red onion thinly sliced
  • 300 grams turkey mince
  • 1 garlic clove minced
  • 1 carrot grated
  • 1 zucchini grated
  • 1 tsp paprika
  • 1 tsp dried Italian herbs diced
  • 200 mls tomato passata
  • 1/4 cup water
  • Salt & pepper
  • cooking oil spray
  • 1/4 cup parsley
  • 1 tbs plain wholemeal flour
  • 2 eggs lightly beaten
  • 1 1/2 cups reduced-fat cheddar cheese grated
Instructions
  1. Cook spaghetti according to packet instructions.
  2. Heat oil in a frying pan over a medium heat. Add the onion and saute for a minute or two until translucent. Add the turkey and cook for 4-5 minutes until browned, breaking up any lumps with a wooden spoon.
  3. Add the garlic, carrot and zucchini and stir through for a few minutes. Add paprika, dried Italian herbs, tomato passata and water. Season with salt and pepper. Bring to the boil then reduce to a simmer for 30 minutes or until the sauce has thickened and the vegetables are very tender. Remove from the heat.
  4. Preheat the oven to 190C and lightly spray 12 muffin tins with cooking oil spray (or use silicone moulds if you have them)
  5. Stir the parsley, flour and eggs through the sauce. Add the cooked spaghetti and 1 cup of the cheese and combine well.
  6. Divide the bolognese sauce and spaghetti evenly into the prepared muffin holes. Sprinkle an even amount of the remaining cheese on top of each muffin hole.
  7. Bake for 25-30 minutes until golden and firm. Cool in the muffin tin for 5 minutes. Then gently tip out onto a wire rack to cool completely.
  8. One bolognese cup is one serve. Store leftovers in an airtight container in the fridge for 3-4 days. Enjoy reheated or cold.
Recipe Notes

One cup is 153 calories

For more healthy recipes like this, join our next 28 Day Weight Loss Challenge.


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