Baked shirataki noodles with meat sauce

I really like trying to incorporate shirataki noodles into a meal every once and a while, and I love a baked linguine that Karen makes.  I decided to combine the two, with a little modification, and here is what I cam up with.  Let me know what you think.


  • 2 lbs.93%  lean ground beef
  • 4-6 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 24 ounces shirataki noodles
  • 1 bunch green onions or 1 medium sweet onion, chopped
  • 3 ounces shredded sharp Cheddar cheese


  1. Rinse the shirataki noodles for 5-10 minutes under cool running water.
  2. Heat the noodles over medium heat for 5 minutes in a non-stick pan.
  3. Cook beef and garlic in a Dutch oven, stirring until beef crumbles and is no longer pink.
  4. Stir in tomatoes and next 4 ingredients.
  5. Simmer 30 minutes.  Set mixture aside.
  6. Place the shirataki noodles in a 13-x-9 inch baking dish which has first been sprayed with olive oil or some similar spray.
  7. spread the chopped onions over the noodles.
  8. Top with meat sauce.
  9. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.
  10. Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheese melts.

If my calculations are correct this entire dish has well under 2,400 calories, and makes at least 6 large servings.  It tastes good too.


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