Slimming World-friendly chili pasta bake

Nutrition information for the Slimming World chili pasta bake recipe:

• Serving size: 1/6 of the recipe (assuming a total of 6 servings)
• Calories: 430
• Protein: 34g
• Carbohydrates: 47g
• Fat: 11g
• Saturated Fat: 5g
• Fiber: 6g
• Sugar: 11g
• Sodium: 460mg

Ingredients:

• • 500g extra lean beef mince
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cans of chopped tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400g dried pasta shapes
  • 200g reduced-fat cheddar cheese, grated
  • Salt and black pepper to taste

Instructions:

• 1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Cook the pasta according to the packet instructions, drain, and set aside.
  3. Meanwhile, spray a large frying pan with low-calorie cooking spray and place over medium heat. Add the minced beef and cook until browned, stirring occasionally.
  4. Add the onion and garlic to the pan and continue cooking until softened.
  5. Add the chopped tomatoes, tomato paste, chili powder, cumin, and smoked paprika to the pan. Stir well to combine and bring to a simmer.
  6. Allow the sauce to simmer for 10-15 minutes, stirring occasionally, until it has thickened and reduced slightly.
  7. Season with salt and black pepper to taste.
  8. Add the cooked pasta to the pan with the sauce and mix well.
  9. Transfer the mixture to a large baking dish and sprinkle the grated cheese on top.
  10. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.
  11. Serve hot with a side salad, if desired.