Chilli Pasta Bake

  • 15MINS
  • 30MINS
  • 523KCAL

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!

Easy Peasy Chilli Pasta Bake pinchofnom.com

NutritionPer Serving

  • Calories523
  • Carbs82g
  • Protein24g
  • Fat4g
  • Saturates2g
  • Sugars19g

Chilli Pasta Bake_049_Pinch of Nom Slimming Recipes

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 to know 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:

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 or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chilli Pasta Bake recipe?

  • You need to count 21 Points per portion of this Chilli Pasta Bake recipe if you’re on WW Green. 
  • You need to count 19 Points per portion of this Chilli Pasta Bake recipe if you’re on WW Blue.
  • You need to count 19 Points per portion of this Chilli Pasta Bake recipe if you’re on WW Purple.

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! Using whole-wheat pasta can also lower the Points on WW plans.

Do you need any special ingredients to make Chilli Pasta Bake?

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.

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 Special Occasion 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.

Step 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.

Step 2

When the veg starts to soften add the mince and cook until it starts to brown.

Step 2 pinchofnom.com

Step 3

Stir in the chilli powder, Worcestershire sauce, Italian herbs and cook for another minute or so.

Step 4

Add the tomato puree, chopped tomatoes and Franks, stir well.

Step 4 pinchofnom.com

Step 5

Pour in the stock (made up with the 2 stock cubes and 200ml of boiling water). Add the remaining veg and stir.

Step 6

Bring to the boil, then turn down the heat, cover and allow to simmer for 20 minutes, stirring occasionally.

Step 7

While the chilli is simmering, add the pasta to a pan of boiling salted water and cook according to the pack instructions.

Step 8

Pre-heat the oven to 200°C. Drain the pasta and place it in a decent sized oven proof dish.

Step 9

After 20 minutes add the drained kidney beans to the chilli and stir in the stock pot.

Step 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.

Step 11

Top with the grated cheese, then bake in the oven for 15 minutes or until the cheese is melted and golden brown.

Step 11 pinchofnom.com

Chilli PastaBake_049_Pinch of Nom Slimming RecipesWhat 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:

Cheesy Garlic Bread pinchofnom.com
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  • 20MINS
  • 85KCal
Greek Salad pinchofnom.com
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  • 10MINS
  • 94KCal
Potato Salad pinchofnom.com
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  • 35MINS
  • 166KCal

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.

Can you cook this 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 this 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 this 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 this 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 this 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.

Our NEW cookbook Everyday Light is OUT NOW!

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!
  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 523
  • Carbs 82G
WW Points
  • 21 Green
  • 19 Blue
  • 19 Purple

Ingredients

  • 250 g 5% Fat Minced Beef
  • 1 Onion diced
  • 2 Bell Peppers deseeded and diced
  • 1 - 2 tsp Chilli Powder you can add more or less depending on how hot you like it
  • 2 cloves Garlic crushed
  • 1 Fresh Chillies deseeded and diced
  • 6 Mushrooms sliced
  • 1 Courgette diced
  • 3 Carrots diced
  • 2 tins Chopped Tomatoes
  • 2 Beef stock cubes
  • 200 ml Boiling Water to make up stock cubes
  • 2 tsp Italian Mixed Herbs
  • 2 tbsp Tomato Puree
  • 1 tin Kidney Beans
  • 2 tbsp Worcestershire Sauce
  • 1 dash Franks Hot Sauce
  • 1 Knorr Rich Beef Stock Pot
  • Low Calorie Cooking Spray
  • 500 g Dried Pasta we used giant Fusilli but you can use whatever shape you prefer
  • 80 g Low Fat Cheddar finely grated

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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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.

Our NEW cookbook Everyday Light is OUT NOW!

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37 comments

See what others have to say

Rachel ThompsonTuesday 19th March 2019

I used double the meat and half the pasta. Very big portions and tasty.

Reply

    CateMonday 8th April 2019

    So glad you enjoyed it Rachel! 🙂

    Reply

Joanna SiddleMonday 7th January 2019

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 ????

Reply

AliaMonday 12th November 2018

Hi Can I use veg stock pots instead of beef?

Reply

    Julie SwayzeWednesday 15th May 2019

    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.

    Reply

LouiseTuesday 25th September 2018

I made this today and I love it!???? I’m freezing it but how do I reheat it and how long should I leave it in for?

Reply

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