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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61 comments

See what others have to say

ZoeMonday 20th January 2020

Is this two 400g tins of chopped tomatoes?

Reply

    Holly LevellTuesday 12th May 2020

    Hi Zoe, yes this recipe uses 2 regular 400g cans of chopped tomatoes.

    Reply

SamanthaSunday 14th July 2019

What size tin of kidney beans and tomatoes do you use ?

Reply

    Holly LevellThursday 14th May 2020

    Hi Samantha, it’s 2 regular 400g cans of chopped tomatoes and a rinsed 400g can of kidney beans. Hope that helps!

    Reply

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

GeraldineMonday 20th August 2018

Hi I dont like tinned tomatoes is there something I can use in place

Reply

MichelleSunday 21st January 2018

Could you do this in the slow cooker and just do steps 10 and 11 when it’s cooked?
Love this site!

Reply

SarahMonday 15th January 2018

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

Reply

Julie stratfordMonday 15th January 2018

Made this yesterday, very tasty indeed , the recipe made loads we will be eating it all week lol, hubby liked it too which is a result
Thank you for the lovely recipes

Reply

Sarah RansomSunday 14th January 2018

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

Reply

JanMonday 27th November 2017

Delicious!! I only used half the pasta, and still got 6 portions- I’m freezing some for later. Thank you!

Reply

GigsTuesday 24th October 2017

Hiya! Can you add broccoli instead of mushrooms?

Thanks

Reply

MandiSaturday 14th October 2017

Love this recipe. I always make too much so its a bonus that you can freeze it. Also i cant stand kidney beans so i use baked beans

Reply

MandiSaturday 14th October 2017

Made this a few times its lovely. I aways make too much so its a bonus you can freeze it ???? oh i dont like kidney beans so i use baked beans

Reply

TraceyTuesday 26th September 2017

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

Reply

Clair oliverMonday 18th September 2017

Me and the children have just made this, went down a treat will definitely make this again. Love this site

Reply

Sarah DaviesSunday 27th August 2017

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?

Reply

MichelleThursday 17th August 2017

When do you add the beef Stockpot?

Reply

    Emma TMonday 11th September 2017

    Hi Michelle,

    It’s when the other stock cubes are added ????

    Reply

Jill WilliamsTuesday 4th July 2017

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

Reply

    KateFriday 7th July 2017

    Hi Jill
    Thanks for letting us know, it’s now fixed.
    You should add it along with the tomatoes and puree

    Reply

MaxThursday 8th June 2017

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

Reply

    KateSunday 11th June 2017

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

    Reply

SamiTuesday 18th April 2017

So excited to try this. Thank you

Reply

ChristineFriday 14th April 2017

Just made gammon and orange sw meal was good

Reply

JodieWednesday 12th April 2017

Can this go in the freezer as there is only 2 of us! Looks amazing!

Reply

    KateSunday 16th April 2017

    Hi Jodie
    Yes it can be frozen

    Reply

DonnaMonday 3rd April 2017

Can you use quorn mince?

Reply

    KateWednesday 5th April 2017

    Hi Donna
    Yes you can 🙂

    Reply

DeirdreSaturday 1st April 2017

What is franks hot sauce? And what could i use if I don’t have it

Reply

    KateWednesday 5th April 2017

    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

    Reply

Karen lewisTuesday 21st March 2017

So easy to make and so tasty a definate new favourite in my house x

Reply

    KateThursday 23rd March 2017

    Hi Karen
    It’s one of our favourites too 🙂

    Reply

Kate dowlingMonday 13th March 2017

I made this yesterday and it was really delicious – I will definitely be making it again. Thank you!

Reply

SteveMonday 13th March 2017

I make a mean chilli but my recipe isn’t the healthiest – didn’t think to use a 1 kcal spray.

Reply

HoneySaturday 11th March 2017

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.

Reply

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