Chilli Pasta Bake
Slimming World: Zero* [Using Healthy Extra A]Weight Watchers: Coming SoonCalories:
Servings 2
Ingredients
- 150g Dried Pasta
- 250g Lean 5% Beef Mince
- 400g Chopped Tomatoes
- 1 tbsp Tomato Puree
- 1 Onion [Peeled, Diced]
- 1 Red Pepper [De seeded, diced]
- 200ml Beef Stock [Made with 1 Stock cube]
- 1 Garlic Clove [Crushed]
- 1 tsp Hot Chilli Powder
- 2 tsp Paprika
- ½ tsp Smoked Paprika
- 200g Kidney Beans [Drained]
- 80g Reduced Fat Cheddar [Grated]
- Frylight/Low fat cooking spray
- Salt
Instructions
- Preheat Oven 200c/180c Fan/Gas Mark 6
- Cook pasta as per packet instructions.
- Spritz a pan with a little Frylight and bring to a medium heat.
- Add mince and cook until browned. Add onion, Red pepper and Garlic. Cook until softened.
- Add stock, tomato puree, kidney beans, chilli powder, paprika, smoked paprika and a pinch of salt to the pan. Mix thoroughly and cover with a lid. Allow to simmer on a medium heat for 5 minutes.
- Add chopped tomatoes and allow to simmer for 10 - 15 minutes until 80% of the liquid has reduced.
- Drain the pasta and add it to the mince mixture. Mix together ensuring everything is covered well.
- Place the mixture into a large ceramic baking dish, top with grated cheese and place in the oven for 15 - 20 minutes or until the cheese is crispy and golden.
Notes
*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.