Pasta Bolognese Bake

  • 15MINS
  • 40MINS
  • Serves 4
  • 422KCAL

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

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4

NutritionPer Serving

  • Calories422
  • Carbs51g
  • Protein38g
  • Fat11g
  • 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;

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
So tasty, simple, full family winner
This was an absolute winner for everyone I blitzed all the veg so it was 'hidden' and all the family wanted to know where I bought this from and can I buy it again because it's nicer than what I make! Charming! ....but I have to agree.
Have batch cooked ragu filling ready in the freezer
I had batch cooked the bolognese ragu filling last week, so today it was easy to take it out the freezer and just finish off the preparation of the meal. This was an easy meal to put together and made a quick dinner/supper. Tasty and filling
I added some brocoli in too, was super yummy and was able to portion it for 6!
So easy and amazingly flavourful!
I used passata instead of canned tomatoes as thats all I had and it was still so good!

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‘Perfect quick tea with so much flavour you genuinely can eat less and feel satisfied’

Lozadee

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 the oven to 200°C.

Step 2

Spray a large frying pan with low- calorie cooking spray and place over a medium 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 packet 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 the 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 and 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;

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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
  • KCals 422
  • Carbs 51G

Ingredients

  • 400 g 5% fat minced beef
  • 1 large onion peeled and finely chopped
  • 3 cloves garlic peeled and finely grated
  • 5 mushrooms sliced
  • 1 large carrot peeled and finely chopped
  • 1 stick celery finely chopped
  • 1 red pepper deseeded and finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp dried mixed Italian herbs
  • 1 tbsp balsamic vinegar
  • 1 red wine stock pot
  • 250 ml beef stock 1-2 beef stock cubes made up with 250 ml boiling water
  • dash Henderson's relish / Worcestershire sauce
  • low calorie cooking spray
  • 200 g dried pasta use whichever shape you prefer
  • 80 g reduced fat Cheddar cheese

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

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Instructions

  1. Pre-heat the oven to 200°C.
  2. Spray a large frying pan with low-calorie cooking spray and place over a medium 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 packet 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 the 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 and place in the oven. If it's not, place the pasta and sauce into an oven proof dish and top with cheese.
  8. Bake for 10-15 minutes until the cheese has browned and serve!

Looking for Slimming World Syns or Weight Watchers (WW) Points?

With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.



We agreed with Slimming World to remove their trademarked terms from our website

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39 comments

See what others have to say

AnnieTuesday 8th June 2021

The whole family loved this bake, it was delicious. I had it with salad and it was sooooooooo good. My greedy family had it with salad and garlic bread. Their plates were wiped clean!
This is definitely a keeper. Next time I’ll have a small glass of red wine too. 😋🍷

Reply

    HollyWednesday 9th June 2021

    Hey Annie, thanks so much for your message we are glad to hear you and your family enjoyed the Pasta Bolognese Bake!

    Reply

MariaFriday 30th April 2021

Hi made this today absolutely delicious. it made a huge pan full way too much for four people made lasagna with the rest of the meat sauce and froze two meals for the price of one 😀

Reply

    HollyFriday 30th April 2021

    Hey Maria, thanks so much for your message so glad you enjoyed this recipe and great that you’ve got 2 meals from it!

    Reply

JackyThursday 21st January 2021

Such a yummy dish! I added sliced courgette to mine as well as all the other ingredients. Super tasty and very moorish!! So much so
I made two!

Reply

    HollyThursday 21st January 2021

    Hi Jacky, so glad to hear you enjoyed the Pasta Bolognese Bake! The extra courgette sounds fab!

    Reply

SuzMonday 18th January 2021

It appears very very watery? I only used 250ml of stock and the only other liquid is the chopped tomatoes.

It was basically meat and flavoured water, where have j gone wrong?

Reply

    HollyTuesday 19th January 2021

    Hi Suz, some brands of chopped tomatoes have quite a bit of liquid in them so this will effect the consistency of the sauce. I would suggest reducing your bolognese sauce down before adding in the pasta just let the pan bubble for a few minutes until it’s a little thicker. Hope that helps!

    Reply

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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