Pasta Bolognese Bake

  • 15MINS
  • 40MINS
  • 381KCAL

This Pasta Bolognese Bake is a fantastic, slimming, yet filling meal you can enjoy when counting calories or following diet plans like Weight Watchers!

  • Bakes and Roasts pinchofnom.com
  • Batch Cook pinchofnom.com
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Easy Peasy Pasta Bolognese Bake pinchofnom.com
4

NutritionPer Serving

  • Calories381
  • Carbs56g
  • Protein17g
  • Fat6.8g
  • Saturates3.3g
  • Sugars20g

Pasta Bolognese 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!

I don’t think I love anything much more than a good Pasta Bake. This Pasta Bolognese Bake ticks all the boxes when it comes to slimming pasta bakes!

There are lots of slimming friendly Pasta bakes out there, so we thought we’d join the fray, and give you our take on the Pasta Bolognese Bake.

For more Pasta Bakes why not try some of these;

How Weight Watchers Friendly is this Pasta Bolognese Bake?

  • You need to count 14 Points per portion of this Pasta Bolognese Bake recipe if you’re on WW Green. 
  • You need to count 14 Points per portion of this Pasta Bolognese Bake recipe if you’re on WW Blue.
  • You need to count 14 Points per portion of this Pasta Bolognese Bake recipe if you’re on WW Purple.

How many calories are in this Bolognese Pasta Bake?

There are approximately 422 calories in this recipe which means it falls into our Weekly Indulgence category. Of course you could cut down on the pasta or increase the portion size as this recipe does make 4 very generous servings.

This Pasta Bolognese Bake 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

Preheat your oven to 200°C.

Step 2

Mist a large frying pan with low calorie cooking spray and heat.

Step 3

Brown the onions lightly then add the minced beef, garlic, balsamic vinegar & herbs. Cook until browned.

Step 3 pinchofnom.com

Step 4

Fill a pan with water & cook the pasta according to the instructions.

Step 5

Add the carrots, celery, mushrooms, pepper, tomato puree, tinned tomatoes, Henderson’s Relish/Worcestershire Sauce, beef stock and red wine stock pot. Turn the heat down and let simmer for 10-15 minutes until carrots begin to soften

Step 5 pinchofnom.com

Step 6

Check your pasta. If cooked drain and leave to one side.

Step 7

Mix the Pasta into the sauce. If your pan is oven safe, top with cheese & place in the oven. If it’s not, place the pasta & sauce into an oven proof dish & top with cheese.

Step 7 pinchofnom.com

Step 8

Bake for 10-15 minutes until your cheese has browned and serve!

Pasta Bolognese Bake - Pinch of Nom Slimming RecipesWhat can I serve with this Pasta Bolognese Bake?

As this is quite a filling dish you can just have it on it’s own, or with;

Cheesy Garlic Bread pinchofnom.com
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  • 85KCal
BLT Pasta Salad pinchofnom.com
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Tomato, Basil and Mozzarella Salad pinchofnom.com
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Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

How long can you keep the Pasta Bolognese Bake for in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

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 Pasta Bolognese Bake in the fridge for approximately 2 or 3 days.

Can I freeze this Pasta Bolognese Bake?

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.

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Pasta Bolognese Bake

This Pasta Bolognese Bake is a fantastic, slimming, yet filling meal you can enjoy when counting calories or following diet plans like Weight Watchers!
  • Prep Time
    15 MINS
  • Cook Time
    40 MINS
  • WW
    18 Smart
    Points
  • KCals 381
  • Carbs 56G
  • WW Points:
  • 14 Green
  • 14 Blue
  • 14 Purple

Ingredients

  • 400 g 5% Fat Minced Beef
  • 1 large Onion finely chopped
  • 3 cloves Garlic finely grated
  • 5 Mushrooms sliced
  • 1 large Carrot finely chopped
  • 1 stick Celery finely chopped
  • 1 Red Pepper finely chopped
  • 2 tins Chopped Tomatoes
  • 1 tbsp Tomato Puree
  • 1 tbsp Mixed Italian Herbs
  • 1 tbsp Balsamic Vinegar
  • 1 Red Wine Stock Pot
  • 250 ml Beef Stock make using 1-2 beef stock cubes
  • dash Henderson's Relish/Worcestershire Sauce
  • Low Calorie Cooking Spray
  • 200 g Dried Pasta use whichever shape you prefer
  • 80 g Reduced Fat Cheese

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. Pre-heat your oven to 200°C
  2. Mist a large frying pan with low calorie cooking spray and heat
  3. Brown the onions lightly then add the minced beef, garlic, balsamic vinegar & herbs. Cook until browned
  4. Fill a pan with water & cook the pasta according to the instructions
  5. Add the carrots, celery, mushrooms, pepper, tomato puree, tinned tomatoes, Henderson's Relish/Worcestershire Sauce, beef stock and red wine stock pot. Turn the heat down and let simmer for 10-15 minutes until carrots begin to soften
  6. Check your pasta. If cooked drain and leave to one side
  7. Mix the Pasta into the sauce. If your pan is oven safe, top with cheese & place in the oven. If it's not, place the pasta & sauce into an oven proof dish & top with cheese.
  8. Bake for 10-15 minutes until your cheese has browned & serve!

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29 comments

See what others have to say

SarahSaturday 22nd August 2020

100g of mince per person, but nutrition states only 13g or protein per serving … don’t think that’s right

Reply

    HollyThursday 17th September 2020

    Hi Sarah, thanks for your comment we have reviewed this recipe and the nutritional values are correct on the recipe page. Thanks

    Reply

Chris LTuesday 16th June 2020

Is this an updated version of “Bolognese Bake” in the first book because I have questions about the recipe in the book.

It says to use “1 head of celery”, that seems a LOT, here it says one stick of celery.

Also in the pressure cooker method in the book it says to “reduce pressure naturally (quick release)”. I thought “naturally” meant leave it till the pressure reduced and “quick release” meant open the valve and stand back. Seems to contradict itself.

Reply

    Holly LevellSaturday 20th June 2020

    Hi Chris, this recipe has been updated so all future print runs of the book will show the corrections.

    This recipe is correct on the website so whole head of celery has been changed to a stick of celery.
    The final step of the pressure cooker method has been updated as follows: 
Remove lid and add the pasta and boiling water to the pot. Stir well and cook for half the time it take to cook the pasta according to the packet instructions. For example, if the pasta requires 12 minutes on the hob, set the pressure cooker for 6 minutes. When cooked, release the pressure manually (Quick Release/QR). Stir, check the pasta is cooked and serve.

    Hope that helps!

    Reply

SharonMonday 12th August 2019

I made this for dinner I used regular pasta as I forgot to pick up the large fusilli it was easy to make and tasted amazing, I highly recommend giving this a try.

As others have said it makes plenty I’d say it feeds 6-8 I’ve got two pots full in my fridge and had to bin some as I didn’t have enough room to store.

Reply

HayleyWednesday 1st May 2019

Hi.can I used normal size pasta instead of giant pasta

Reply

    CateSaturday 25th May 2019

    Yes you could! 🙂

    Reply

AliaSunday 11th November 2018

Hi I am a vegetarian and am looking to replicate the mInce with quorn mince instead. I don’t use alcohol in my cooking is there anyway I could replace this stock with another stock instead please? And instead of using the beef stock could I use veg instead? I know I am changing a lot it’s just that the vegetarian recipes are limited in options.

Reply

BernadetteTuesday 4th September 2018

Have just cooked this recipe and it is to dye for amazing thank you pinchofnom

Reply

DawnMonday 16th July 2018

Hi, this sounds yummy! Could I use passatta instead of chopped tomatoes please, as that’s all I’ve got in my cupboard at the moment?

Reply

Annie GriffithsThursday 10th May 2018

This was lovely. Made it today and there was plenty. I didnt have the wine stock but it was fine, I am going to be making this next week so I will make sure I’ve got them for next time.

Reply

AmberThursday 19th April 2018

I can’t get hold any red wine stock pots, where can i buy these from? or if i can’t get any, what would you recommend I use instead?
I would love to make a batch of this for my lunches next week!

thank you 🙂

Reply

Clive MilnerTuesday 17th April 2018

Just enough for me yum yum

Reply

Mrs Linda SheaSunday 8th April 2018

I made this yesterday following the recipe. It says served 4. I could have fed my neighbours with the amount I had. 8 portions in freezer and two portions to eat. Very nice but I will remember to half everything next time ????????

Reply

Maria HuntleyFriday 2nd March 2018

Unable to print recipe, just get a white screen. I’m using browser and not FB app. Any ideas guys?

Reply

AndreaTuesday 27th February 2018

Yum but made enough for 6 plus people

Reply

BethMonday 19th February 2018

Can I put the leftovers in a container in the fridge and reheat the next day? Thanks!

Reply

ClareSunday 18th February 2018

Does anyone know where else you can get red wine stock other than Tesco?

Reply

JenWednesday 3rd January 2018

Hi I don’t have red wine stock pot can I use some red wine?

Reply

MarySunday 17th September 2017

Can I portion this into different containers and freeze them then take out the night before to defrost ready for the morning and eat cold? Thinking of doing this for lunches 🙂 Thanks! Xx

Reply

Irene MattisonSaturday 19th August 2017

Just made this for dinner…..WOW it’s my new fave dish, it is Moorish & LUSH, thankyou for recipe xx

Reply

    Emma TMonday 11th September 2017

    Hi Irene,

    Glad you enjoyed it!

    Reply

Jennifer SeacombeTuesday 15th August 2017

Can you cook, portion, freeze and bake once defrosted or is it better to bake the on freeze and reheat?

Reply

    Emma TMonday 11th September 2017

    Hi Jennifer,

    You can freeze the meat sauce, but I would recommend cooking the pasta from fresh as it can become very soft if reheated having been frozen.

    Hope that helps!

    Reply

Julie curranThursday 6th July 2017

Can you freeze this dish

Reply

Rob WilliamsMonday 3rd July 2017

Help!!! I’m confused.

Step 5 says to add the carrots, celery, etc. but I’m not sure what to… the pasta in step 4 or the mince in step 3?

Reply

Serena JarvisMonday 6th March 2017

I didn’t use the red wine stock pot but found it bland where did I go wrong. I also made enough for 6 portions by following the recipe which was fantastic

Reply

    KateMonday 6th March 2017

    Hi Serena
    The richness of the red wine stock pot really does add to the flavour, so it is a necessary addition to the recipe. If you don’t have one then you can try adding an extra stock cube

    Reply

Theresa CarrollMonday 27th February 2017

Yum yum

Reply

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