Serves: 4
Syns: none
Healthy Extra: 1 HEA- cheese


  • 500g 5% fat beef mince
  • 2 tins chopped tomatoes
  • 5 cloves garlic, peeled
  • 1 whole green chilli, stalk removed (leave seeds in if you like extra hot, I do)
  • salt and pepper to taste
  • 300g penne pasta
  • 150g mozzarella
  • 30g grated parmesan
  • basil and red chilli to garnish
  • Cooking spray or spray oil


  1. Preheat the oven to 180c. Make up the meatballs by simply rolling the mince into walnut -sized balls. Fry them in a non-stick frying pan (using either low calorie cooking spray or spray oil)on a high heat for 5 minutes.
  2. To make the sauce, use a hand-blender or a food processor to whizz up the tomatoes, garlic and chilli. Blend until completely smooth and then season with salt and pepper.
  3. Transfer the sauce to a saucepan, bring up to a simmer and then add the meatballs (once you have fried them for 5 minutes)
  4. Simmer the sauce and meatballs gently for 30 minutes
  5. While the sauce is simmering, cook the pasta for 12 minutes, drain, and then rinse through with cold water to prevent it getting sticky.
  6. Once the sauce has cooked for 30 minutes, stir the pasta through and spoon it all into an oven proof dish.
  7. Tear up the mozzarella and space evenly over the top, and sprinkle over the parmesan. Add some more black pepper on top.
  8. Bake for 20 minutes, until the cheese is golden brown on top. Serve up with basil torn on top, and chopped red chilli sprinkled over.

Additional Info

Want a nice vegetable side dish with this? I would serve up with courgette fried until slightly golden, rocket, and roasted peppers.

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