Philly Chilli Pasta Bake

Last week as I sat with the tiddlers whilst they were eating their tea, I wracked my brains trying to decide what I felt like doing for tea for Hubby and I. The mealplanner said Chicken Casserole, I didn’t fancy that, I had bought salad, I didn’t now fancy that and then Hubby walked into the kitchen and said “there’s a courier knocking at the front door”. I opened the front door to be greeted by a courier handing me a cool bag, he was like my Knight in Shining Armour! I had totally forgotten that I had been asked if I would like to review one of the new Philli Recipes and that I had chosen Philly Chilli Pasta Bake.

Inside the cool bag was everything I needed (other than a fresh egg – that would have been a tricky one to keep protected on a motorbike!!). I set to work straight away and followed the recipe which had been sent with the ingredients. The meal was really easy to prepare and was on the table within 40 minutes. It looked delicious, it smelled scrumptious and it tasted divine. Chilli is one of my favourite meals of all time, just the right amount of spice and I loved the creamy cheese topping which added just the right amount of tang and smoothness to the meal.

I have seen the adverts with the Philly recipes often, always thinking “I must try that” but by the time I reach the supermarket the ideas have completely gone and I forget about it until I next see the add. Now that I have tried one of the recipes though I am feeling inspired, watch this space I’m hoping to bring you more recipes soon.

Philly Chilli Pasta Bake

Philly Chilli Pasta Bake 1Portions: 4

Preparation time: 20minutes

Cooking time: 20 minutes

300g extra lean minced beef

1 large jar ready made chilli con carne sauce

300g penne pasta

100g Philadelphia Light with Garlic & Herbs

1 egg

150g tub 0% fat Greek Yoghurt

40g reduced fat cheddar cheese, grated

salad, to serve

  1. Heat the oven to 180C, Gas 4. Heat a large frying pan, add the mince and brown then add the chilli sauce and cook over a reduced low heat for 5 minutes.
  2. Cook the pasta according to the instructions on the pack and drain well. Mix with the chilli sauce to combine and pour into an ovenproof dish.
  3. In a bowl with a whisk, mix the Philly, egg and yoghurt and half of the cheddar cheese. Pour the Philly mix over the top of the saucy pasta and top with the remaining cheese. Bake for 20 minutes until browned on top. Serve with salad.
Nutritional Information (per portion)
Energy 2291kJ/547kcal
Protein 37.5g
Fat 12.4g
Carbohydrate 71.3g


DISCLAIMER: I was sent the ingredients to allow me to write this post, all words and opinions are my own.

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