Meatball Pasta Bake

Savour the guilt-free and delectable Slimming World Meatball Pasta Bake, a wholesome twist on the classic comfort favourite. This rendition showcases succulent beef meatballs cradled in a luscious tomato and chilli sauce, brimming with flavour. The inclusion of low-fat cheeses imparts a velvety richness minus the surplus calories. Achieve the perfect equilibrium of taste and health, rendering it an excellent choice for a family-friendly dinner.

Free of Syns

Healthy Extra: A (1 per serving)


For the Meatballs:

500g of lean beef mince (5% fat)

Cooking spray with reduced calories or spray oil

For the Sauce:

2 cans (400g each) of diced tomatoes

5 cloves of garlic, peeled

1 whole green chilli (stem removed; retain seeds for extra heat, if desired)

Salt and pepper to your liking

For the Pasta Bake:

300g of penne pasta

150g of reduced-fat mozzarella, torn into pieces

30g of grated Parmesan cheese

Fresh basil leaves and diced red chilli for garnish


Preheat your oven to 180°C (356°F).

Shape the lean beef mince into meatballs approximately the size of walnuts and set them aside.

In a non-stick skillet, heat a few spritzes of the low-calorie cooking spray or spray oil over high heat. Place the meatballs in the skillet and cook for approximately 5 minutes, turning frequently until they achieve an even brownness on all sides. Once done, set aside the cooked meatballs.

To prepare the sauce, use a hand blender or food processor to blend together the diced tomatoes, peeled garlic cloves, and whole green chilli until a smooth consistency is attained. Flavour the sauce with salt and pepper according to your taste.

Transfer the sauce to a saucepan and gently bring it to a simmer. Integrate the cooked meatballs into the sauce and allow them to simmer together for around 30 minutes, letting the flavours blend harmoniously.

During the simmering of the sauce and meatballs, cook the penne pasta following the instructions on the packaging. Once cooked, drain the pasta and rinse it with cold water to prevent sticking.

After 30 minutes, combine the cooked penne pasta with the sauce and meatballs, ensuring an even coating throughout.

Transfer this pasta amalgamation to an ovenproof dish and spread it out uniformly.

Sprinkle the torn mozzarella over the top, followed by the grated Parmesan cheese. Enhance the flavour with a dash of freshly ground black pepper.

Bake the pasta concoction in the preheated oven for about 20 minutes, or until the cheese attains a golden brown hue and a delightful bubbling texture.

Once baked, extract the pasta bake from the oven and embellish it with torn basil leaves and diced red chilli (if desired) to infuse a dash of freshness and piquancy.

Serve promptly and relish in the wholesomeness of the Meatball Pasta Bake, a satisfying and slenderizing delight!