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Chilli Pasta Bake

Slimming World: Zero* [Using Healthy Extra A]
Weight Watchers: Coming Soon
Course Lunch, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2


  • 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


  • 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.


*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.