Low-fat Turkey Mince Pasta Bake


At this time of year, lots of people are wondering how to get a bikini body – here’s the answer. Put a bikini on your body.

However, should you feel compelled to watch the calories, as I do very occasionally, then turkey mince is a great substitute for beef or steak mince. Turkey is a lean protein, and has 35 calories per 1 oz serving compared to lean steak mince at 55 calories.

I’ve made a point of including loads of veg in this to really bulk it out, while keeping the carbs (the pasta) to a minimum. It should easily feed 4 healthy appetites. It also freezes well, so you can portion it up into microwaveable tubs and you have your own mid-week ready meals.

Low-fat Turkey Mince Pasta Bake

Serves 4


  • 1 Onion (chopped)
  • 450g Turkey Mince (or lean steak mince)
  • 3 cloves Garlic (crushed)
  • 1 Courgette (sliced)
  • 200g Chestnut Mushroom (sliced)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 4 tablespoons Tomato Puree
  • 500g Passata
  • 350ml Chicken Stock (or beef if using steak mince)
  • 300g Dried Whole Wheat Fusilli (or 450g fresh)
  • 1 tablespoon Balsamic Vinegar
  • dash Worcestershire Sauce
  • Salt & Ground Black Pepper to season
  • 85g Freshly Grated Parmesan


1. Spray a non-stick saute pan with low-cal cooking spray
2. Add the mince, onions and garlic and fry until the mince is fully browned
3. Add the courgette and mushrooms and cook for a further few minutes
4. Add the herbs, passata, stock, tomato puree, balsamic vinegar and worcestershire sauce. Bring to a boil, then reduce to a simmer
5. Pre-heat the oven to Gas Mark 4 / 180°C / 350F. Meanwhile, cook your pasta until al dente. If using fresh pasta, do not pre-cook.
6. Once the sauce has thickened slightly, mix in the pasta and transfer to an oven proof dish
7. Top with the parmesan and bake in the oven until the cheese is melted and golden, about 30 minutes

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