Mild Chilli and Bean Pasta Bake

Name: Mild Chilli and Bean Pasta Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Cuisine: mexican
Ingredients: 1 large onion chopped; 2 sticks celery thinly sliced; 340g extra-lean minced beef; 2 tsp mild chilli powder; 410g can chopped tomatoes; 1 tbsp tomato purée; 400g can kidney bean in water, drained and rinsed; 300ml beef or chicken stock; 300g wholewheat penne; 1/2 x 568g tub 0% fat Greek yogurt; 2 eggs beaten; 50g red leicester cheese, coarsely grated; 1 small garlic clove crushed

4.25 (101)

⏱ 55 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Main course

Prepare a nutritious pasta bake that combines lean minced beef with kidney beans and a mild chilli tomato sauce. Topped with a seasoned mixture of Greek yogurt, eggs and cheese, this wholewheat penne dish is baked until golden. It's a satisfying main course packed with fibre and flavour, ideal for a family dinner or lunch. The recipe serves four people.

Ingredients

1 large onion chopped
2 sticks celery thinly sliced
340g extra-lean minced beef
2 tsp mild chilli powder
410g can chopped tomatoes
1 tbsp tomato purée
400g can kidney bean in water, drained and rinsed
300ml beef or chicken stock
300g wholewheat penne
1/2 x 568g tub 0% fat Greek yogurt
2 eggs beaten
50g red leicester cheese, coarsely grated
1 small garlic clove crushed

Method

Warm a little oil in a frying pan, then cook the chopped onion and sliced celery with pepper and a small amount of salt until softened. Take the vegetables out and set them aside. Brown the minced beef in the same pan, adding it in small batches and breaking it up with a fork. Use just a splash more oil only if it starts sticking. After browning, transfer the mince to a sieve to drain off any extra fat.
Place the browned mince and the cooked vegetables back into the pan. Stir in the mild chilli powder, chopped tomatoes, tomato purée, drained kidney beans and stock. Bring everything to a boil, then reduce the heat and let it simmer for 15 mins.
Preheat your oven to 200C/fan 180C/gas 6. Cook the wholewheat penne as directed on the packet. Drain the pasta, mix it into the mince sauce, then transfer the combination to a large lasagne dish. Combine the Greek yogurt, beaten eggs, grated red leicester cheese and crushed garlic, seasoning the mixture lightly. Spread this topping over the pasta and bake for 20-25 mins until the surface is a light golden brown.

Nutrition (per serving)

Calories675 kcal

Fat24 g

Saturates8 g

Carbs73 g

Sugars9 g

Fibre13 g

Protein51 g

Sodium520 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinemexican

DietHealthy