Photo of Meat-feast pasta bake by WW

Meat-feast pasta bake

Points® value
Total Time
1 hr 15 min
15 min
1 hr


Chicken breast, skinless, raw

2 medium, thinly sliced

Bacon medallions, raw

100 g, sliced

Red pepper

1 medium, deseeded and sliced

Yellow pepper

1 medium, deseeded and sliced

Wholewheat Pasta, dry

240 g

Calorie controlled cooking spray

8 spray(s)

Chilli flakes

½ teaspoon(s), level

Oregano, Dried

1 teaspoon(s), level

Asda Pepperoni

100 g, sliced

Light Mozzarella

125 g, sliced


1 large, diced


1 clove(s), diced

Tomato Purèe

15 g

Balsamic vinegar

12 ml

Agave Syrup

1 teaspoon(s), level

Tinned Tomatoes

2 can(s), large

Calorie controlled cooking spray

4 spray(s)

Thyme, Fresh

1 sprig(s)


  1. To make the tomato sauce, mist a large pan with cooking spray and set over a low heat. Add the onion to the pan, then fry for 6-8 minutes, until soft. Then add the garlic and cook, stirring for 1 minute. Stir in the tomato puree, cook for 2 minutes then add the chopped tomatoes, thyme, balsamic vinegar and agave syrup. Bring to the boil, then reduce to a simmer and cook for 30 minutes, or until you have a thick rich sauce.
  2. Fill a large pan with water, add a pinch of salt and bring to the boil. Add the pasta and cook for 10 - 12 minutes, drain then set aside.
  3. Mist a nonstick frying pan with cooking spray and fry the chicken and bacon for 2-3 minutes. Add the peppers along with the chilli flakes and oregano, and continue to cook for 6-8 minutes, or until the peppers are softened. Add the tomato sauce to the pan and stir well, then add the pepperoni, stir then remove from the heat.
  4. Add the pasta to the tomato sauce mixture and stir to coat. Season to taste, then place in a large baking dish and top with the sliced mozzarella.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bake the pasta bake for 35-40 minutes or until the sauce is bubbling and piping hot throughout and the cheese is melted and golden.
  6. Serve the pasta bake with 200g mixed salad leaves on the side.