Chilli Pasta Bake

The slimming-friendly ingredients in this Chilli Pasta Bake make the perfect meal if you’re calorie counting or following a diet plan like Weight Watchers!

Chilli Pasta Bake | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This Chilli Pasta Bake is a great, filling comfort food, that’s pretty easy to make and won’t cost a fortune!

If you’re looking for some other tasty pasta bake recipes, why not try one of these:

How many Calories are in this Chilli Pasta Bake?

There are 523 calories in each portion of our slimming friendly Chilli Pasta Bake. This means it falls into our Weekly Indulgence recipe category.

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Chilli Pasta Bake suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Stock cubes
  • Worcestershire Sauce
  • Pasta

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chilli Pasta Bake recipe?

At more than 15 Points per portion, this isn’t the most Weight Watchers friendly recipe  due to the volume of pasta it contains However, never fear! You could halve the portion size and serve it with a salad, or other veg, or replace some of the pasta with a vegetable alternative!

Chilli Pasta Bake | Slimming & Weight Watchers Friendly

How to make this Chilli Pasta Bake

This hearty meal, is so easy to make, and will be ready in a jiffy! Here’s a summary;

  • Sauté the vegetables in a frying pan
  • Add the mince and brown
  • Stir in the herbs, spices and Worcestershire sauce
  • Mix in the other ingredients for the sauce and simmer
  • Cook the pasta according to the packet instructions
  • Once the pasta is cooked, mix together with some of the chilli and the kidney beans
  • Layer up in an oven proof dish, top with some more chilli and cheese
  • Bake until bubbling and golden
  • Serve with you choice of accompaniment from the list below

What should you should serve with Chilli Pasta Bake?

This hearty dish is a meal in itself, but you could serve it with one of these accompaniments if you fancy:

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

You can adapt this recipe to suit your taste – have it as hot as you like, just add a bit more or less chilli powder. You can even add in some freshly chopped chilli too.

Do you need any special ingredients to make Campfire Stew?

You can find all the ingredients for this tasty recipe in most supermarkets – there’s nothing fancy required!

We like to use Frank’s Hot Sauce as it has the right amount of chilli kick and adds a little acidity too. You can add whichever hot sauce you like, or leave it out if you’re not keen on too much spice.

Chilli Pasta Bake | Slimming & Weight Watchers Friendly

Can you cook Chilli Pasta Bake another way?

This recipe is really quick to make on the hob and in the oven so we’ve not used any different ways to cook this.

How do you know when Chilli Pasta Bake is cooked?

You should bake this dish in the oven until the cheese is golden and bubbly.

This recipe should take around 30 minutes in total.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chilli Pasta Bake in the fridge?

Once you’ve put it out, ideally you should eat it straight away.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chilli Pasta Bake in the fridge for approximately 3 days or so. 

Can I freeze Chilli Pasta Bake?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Chilli Pasta Bake?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 3-5 minutes until piping hot.

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If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Chilli Pasta Bake | Slimming & Weight Watchers Friendly

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Chilli Pasta Bake | Slimming & Weight Watchers Friendly

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Chilli Pasta Bake | Slimming & Weight Watchers Friendly

Votes: 47
Rating: 4.23
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Servings

Prep Time

Cooking Time

portion 15 minutes 30 minutes

Calories

WW

Carbs

523kcal 19

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
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INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

INSTRUCTIONS
  1. Spray a decent sized pan with some Low Calorie Cooking Spray, then sauté the onions, garlic, chopped chilli, carrots and peppers over a medium to high heat.
  2. When the veg starts to soften add the mince and cook until it starts to brown.
  3. Stir in the chilli powder, Worcestershire sauce, Italian herbs and cook for another minute or so.
  4. Add the tomato puree, chopped tomatoes and Franks, stir well.
  5. Pour in the stock (made up with the 2 stock cubes and 200ml of boiling water). Add the remaining veg and stir.
  6. Bring to the boil, then turn down the heat, cover and allow to simmer for 20 minutes, stirring occasionally.
  7. While the chilli is simmering, add the pasta to a pan of boiling salted water and cook according to the pack instructions.
  8. Pre-heat the oven to 200°C. Drain the pasta and place it in a decent sized oven proof dish.
  9. After 20 minutes add the drained kidney beans to the chilli and stir in the stock pot.
  10. Mix in half of the chilli with the pasta in the oven proof bowl. Spoon the remainder on top, making sure to cover as much of the pasta as possible.
  11. Top with the grated cheese, then bake in the oven for 15 minutes or until the cheese is melted and golden brown.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
37 Comments
  1. Hi. This looks yummy and I will give this a go this weekend.
    One question that’s not clear is that of the HEA. You say 80g Low Fat Cheddar grated – for 1/2 an HEA per portion. To me it kind of reads 80g is half your allowance but that seemed far too much so I had to check the SW site to be sure and 40g is your full allowance. Maybe re-write for clarity? Just a suggestion.
    Thanks though, I love this site and almost depend on it for fresh ideas. Grateful for all your hard work. I’m looking forward to making this.

    1. Hi Deirdre
      Franks is a hot chilli sauce. If you don’t have any you could use any chilli sauce, or cayenne pepper and a bit of vinegar

  2. What a fabulous site – recommended by a friend – I’m WW thank you so much for doing the points for that too 👍🏻

    1. Hi Max
      Glad you’re finding the WW points helpful. We like to help as many as we can on their weightloss journeys

  3. Hi, making the chilli pasta bake tonight, when are you supposed to add the frank sauce hot sauce, it doesn’t mention it anywhere in the recipe. Thanks

  4. Once frozen, how do you actually re-heat it? Do you do it in the microwave or oven? For how long? Do you defrost first?

  5. Do you think chick peas would work instead of kidney beans? I just cant stand them but wanting it to still taste nice, thanks in advance

  6. Made this yesterday and had the leftover for dinner today. Oh my gosh it’s amazing!
    I want more bit worried about the cheese tho, if I don’t have any milk would it be ok?
    Thank you so much PON

  7. Made this on the weekend, it was gorgeous! My (usually fussy) 7yo asked for seconds! This is definitely a keeper.
    Love all your recipes.

    1. Wow, that’s amazing. It would easily feed 6 though, got so much left over lol. Very tasty but pretty spicy, we love spicy but if you don’t, leave the Frank’s out lol.

  8. Am I reading this correct at 500g of pasta? I have made as per the recipe and have 8 massive portions so am concerned I got the pasta measurement incorrect. It’s absolutely lovely though 😊

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