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!

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NutritionPer Serving

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

Chilli Pasta Bake - 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!

What happens when you combine a classic chilli and a comforting pasta bake? You get a delicious Chilli Pasta Bake that’s hearty, filling and doesn’t cost a fortune to make!

We hate searching the supermarket aisles for complex ingredients, so we’ve made sure our Chilli Pasta Bake is made from inexpensive, easy to find ingredients so you can enjoy preparing and cooking this dish within 45 minutes! It’s so versatile, you can substitute the pasta for whatever shapes you have in, and throw in any leftovers you have too!

Ideal for a weeknight dinner, and you could even have a smaller portion for lunch the following day with a fresh salad on the side.

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 Hot Sauce. 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 Pasta Bake - 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:

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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.

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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
  • WW
    19 Smart
    Points
  • KCals 523
  • Carbs 82G
  • WW Points:
  • 21 Green
  • 19 Blue
  • 19 Purple

Ingredients

  • 250 g lean 5% fat minced beef
  • 500 g dried pasta we used giant fusili
  • 2 bell peppers deseeded and diced
  • 6 mushrooms sliced
  • 3 carrots diced
  • 1 courgette diced
  • 2 cloves garlic crushed
  • 1 onion diced
  • 2 tins chopped tomatoes
  • 1 tin kidney beans
  • 2 tbsp tomato puree
  • 80 g low fat cheddar finely grated
  • 1 fresh chillies deseeded and diced
  • 200 ml boiling water to make up stock cubes
  • 2 tbsp Worcestershire sauce
  • 1 dash Franks Hot Sauce
  • 1 Knorr Rich Beef stock pot
  • 2 beef stock cubes
  • 2 tsp Italian mixed herbs
  • 1 - 2 tsp chilli powder you can add more or less depending on how hot you like it
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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 Hot Sauce. 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.

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51 comments

See what others have to say

Michelle JenkinsTuesday 13th October 2020

says in the ingredients to use courgette and mushrooms but doesn’t mention in the recipe when you add them

Reply

    HollyWednesday 14th October 2020

    Hey Michelle, In step 5 pour in the stock (made up with the 2 stock cubes and 200ml of boiling water) and add the remaining veg so that includes the courgette and mushrooms. Hope that helps!

    Reply

Amy MatthewsSaturday 3rd October 2020

This recipe looks amazing! Right up my street. Can I just confirm that it is 19 points per portion? Just seems quite high? Thank you xxx

Reply

EmmaSunday 26th July 2020

This makes such a change from normal pasta bakes! Loved it! Although the serves 4 recipe card could definitely serve at least 6! Can’t wait to have my seconds tomorrow!

Reply

    SharonMonday 27th July 2020

    Hi Emma, we’re so pleased to hear you loved the Chill Pasta Bake, thanks for letting us know!

    Reply

AmandaWednesday 8th July 2020

How many portions does this make please?

Reply

    HollyThursday 9th July 2020

    Hey Amanda, the recipe serves 4 but you can alter the servings up and down if you scroll down to the recipe card and use the arrows above the ingredients list. Hope that helps!

    Reply

CharlotteFriday 31st January 2020

Absolutely delicious! I made it without the meat as I didn’t have any in. It gave me an enormous dinner portion, plus 2 additional dinner portions and 3 lunch portions! All from veggies that I already had in! As usual great recipe. I left out the stock pot, as I don’t tend to like as strong a flavour, but still used the 2 stock cubes.

Reply

    Steve CowderoyMonday 18th May 2020

    Hi Charlotte, so glad you enjoyed this recipe and how clever to use what you already had in. Keep up the good work and thanks for letting us know.

    Reply

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