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!
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NutritionPer Serving
- Calories422
- Carbs51g
- Protein38g
- Fat11g
- Saturates3.3g
- Sugars20g
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You’re amazing, look at the Pasta Bolognese Bake dishes you’ve made…
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;
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‘Quick and easy meal to make, no fuss and minimal effort! Yummy’
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 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 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 8
Bake for 10-15 minutes until your cheese has browned and serve!
What 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;
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
Instructions
- Pre-heat the oven to 200°C.
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
- Brown the onions lightly then add the minced beef, garlic, balsamic vinegar & herbs. Cook until browned.
- Fill a pan with water & cook the pasta according to the packet instructions.
- 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.
- Check the pasta. If cooked, drain and leave to one side.
- 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.
- 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.
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We agreed with Slimming World to remove their trademarked terms from our website
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. 😋🍷
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!
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 😀
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!
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!
HollyThursday 21st January 2021
Hi Jacky, so glad to hear you enjoyed the Pasta Bolognese Bake! The extra courgette sounds fab!
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?
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!
SarahSaturday 22nd August 2020
100g of mince per person, but nutrition states only 13g or protein per serving … don’t think that’s right
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
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.
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!
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.
HayleyWednesday 1st May 2019
Hi.can I used normal size pasta instead of giant pasta
CateSaturday 25th May 2019
Yes you could! 🙂
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.
BernadetteTuesday 4th September 2018
Have just cooked this recipe and it is to dye for amazing thank you pinchofnom
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?
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.
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 🙂
Clive MilnerTuesday 17th April 2018
Just enough for me yum yum
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 ????????
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?
AndreaTuesday 27th February 2018
Yum but made enough for 6 plus people
BethMonday 19th February 2018
Can I put the leftovers in a container in the fridge and reheat the next day? Thanks!
ClareSunday 18th February 2018
Does anyone know where else you can get red wine stock other than Tesco?
JenWednesday 3rd January 2018
Hi I don’t have red wine stock pot can I use some red wine?
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
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
Emma TMonday 11th September 2017
Hi Irene,
Glad you enjoyed it!
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?
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!
Julie curranThursday 6th July 2017
Can you freeze this dish
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?
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
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
Theresa CarrollMonday 27th February 2017
Yum yum
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