Unofficial Slimming World Slow Cooker Bolognese Pasta Bake
A super easy and delicious bolognese bake that's made mostly in the slow cooker.
Servings: 4
Calories: 574kcal
Equipment
Ingredients
- 500 g extra lean mince beef
- 1 large onion peeled & diced
- 1 bay leaf
- 2 400g tins of chopped tomatoes
- 2 teaspoon oregano
- 2 fat cloves of garlic minced
- 1 celery stick washed & diced
- 1 oxo cube crushed
- 1 carrot peeled & grated
- 100 g mushrooms sliced
- 320 g dried penne or fusilli pasta *any dried pasta is fine
- 160 g lower fat cheddar cheese *to be counted or used as your allowance
- 1 teaspoon balsamic vinegar
- 2 tablespoon tomato puree
- Seasoning
Instructions
- Chuck in everything in to the slow cooker except the spaghetti and cheese and cook on high heat for 3 hours or low all day. Note: You will get a richer taste if you fry the garlic, beef and onions until softened in frylight before adding to the SC but sometimes I can’t be bothered with extra pans to wash up.
- Once cooked, season to taste again if needed, remove the bay leaf and preheat your oven on 180 degrees.
- Meanwhile, cook the spaghetti or pasta as per instructed on the back of the packet.
- Drain the pasta and transfer to a oven proof dish and spoon the meaty mixture on top.
- Now sprinkle with cheese and a touch more herbs and bake in the middle of the oven for 10-20 minutes.
- You could always just skip the oven bit and stir in the cooked pasta and throw in your cheese to melt for a further 30 mins, but we love rich grilled cheese where we can!
- And finally, if you enjoyed it, then why not tag me on Instagram @TastefullyVikkie (#TastefullyVikkie) so I know you made it?
Nutrition
Calories: 574kcal | Carbohydrates: 68g | Protein: 49g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 590mg | Potassium: 855mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2671IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 5mg