Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(64 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

Whip up a healthy chilli and bean pasta meal that's full of fibre and vitamin B

Nutrition and extra info

Additional info

  • Can be frozen
  • Easily doubled
  • Healthy
Nutrition info

Nutrition per serving

kcalories
675
protein
51g
carbs
73g
fat
24g
saturates
8g
fibre
13g
sugar
9g
salt
1.3g

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 beans in water, drained and rinsed
  • 300ml beef or chicken stock
  • 300g wholewheat penne

For the topping

  • ½ x 568g tub 0% fat Greek yogurt
  • 2 eggs, beaten
  • 50g Red Leicester cheese, coarsely grated
  • 1 small garlic clove, crushed

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat a splash of oil in a frying pan, add the onion and celery, season with pepper and a little salt, then cook until soft. Remove vegetables and set aside. Brown the mince in the pan, a handful at a time, tossing with a fork as you go. Only add a splash of oil if the mixture begins to stick too much. Once browned, tip into a sieve to remove any excess fat.
  2. Return mince and cooked veg to the frying pan, add the chilli powder, tomatoes, tomato purée, beans and stock, bring to the boil and simmer for 15 mins.
  3. Heat oven to 200C/fan 180C/gas 6. Cook the pasta according to pack instructions. Drain, stir into the mince and spoon into a large lasagne dish. Mix the yogurt, eggs, cheese and garlic together and season lightly. Spoon over the top of the pasta and bake for 20-25 mins or until lightly browned.

Recipe from Good Food magazine, February 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
bjpitts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this for the first time and it turned out well. I ate a third of it and that felt like a substantial meal for me (so I'll get two more out of this batch). I didn't have chilli powder: I used a teaspoonful of harissa paste instead. That worked fine. I'll definitely make this again, but I'll perhaps use 50% more cheese in the topping next time because I could hardly taste the 100g of mature Cheddar I used on this occasion, though perhaps I just didn't use a strongly enough flavoured cheese.

whats4t's picture
  • 1
  • 2
  • 3
  • 4
  • 5

not made this dish for a while but dug it out recently, does anyone agree with me on the addition of the chilli powder straight into liquid being all wrong? Surely it would float about and give a powdery feel to the dish. I always fry spices off before adding the stock etc.

Jeaniebee's picture

I agree that it is much better to fry off the spices and then add the stock .

Richb437's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice. Will be making again.
Loved it.

Richb437's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice... :)

juliebahrain's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A different take on chilli. Good dish, enjoyed the topping but thought it was a bit heavy on the pasta for 4 people. We're not big eaters so got 7 portions from this recipe! Went well with green salad with Italian dressing.

deekelly11's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum yum. Added hot chilli and gave it that bit more zing. Easy and quick and a good way to get kids to eat kidney beans and celery unknownst to them.

annonamoose's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was quite nice. Followed the recipe almost exactly. Used Gouda cheese instead of Leicester. The chilli gave it a nice bite.
The 4 of us ate almost all of it.
Handy when you've got a busy afternoon and want to prepare food in the morning and just pop it in the oven half an hour before dinner.

Will probably make it again.

Might do it with Vegi-meat for my vegitarian friend.

wallyfrenchchef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty. Quantities too much for us so lots of leftovers. Very satisfying on a cold day :)

vickyhelen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

tasted lovely..only problem was in ingredients i think it means cooked pasta inbweight not dry pasta so i wasn"t sure how much to weigh out....i decided on about 200gm and it worked out ok

xpinkiix's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The first time i made this i made the topping and although the chilli was good the topping wasn't that great so the next time i just grated cheese over and it was lovely, The kids love it with garlic bread, now a regular at our table.

yokiepud's picture
  • 1
  • 2
  • 3
  • 4
  • 5

its a basic bolognese sauce to which i always add chopped peppers, courgette, celery and mushrooms just so that mine are getting some veg down them. i added garlic to the meat sauce not the topping and didnt use eggs after someone said it goes like scrambled egg. i threw in a small amount of fresh chilli aswell as using chilli powder and also a sprinkling of paprika to give colour and cooked the meat sauce for an hour as 15 mins is not long enough for flavours to develop or mince to tenderise. all in all a lovely midweek dish.

rsheldon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had to make it with a little less meat and no added salt. Tasted fab and it made 6 portions.

rebeccadevine's picture

For a low gi version i used quark (0%fat) with a dollop of zero fat plain yoghurt, topped with a mixture of low fat cheddar and parmesan, and also used wholewheat pasta.
i used my normal chilli mix, no garlic .
Any meat sauce that has to flavour a tin or two of pulses and pasta, has to be well flavoured so as not to become too diluted and bland. I used 2 onions, celery chopped really finely adds flavour like salt does, you cant taste it but it adds something! I also added two handfuls of frozen mixed peppers and finely diced a couple of courgettes to increase veg. It was delicious. Plenty for 4large portions, or 6 med ones with salad. Def will make again but will add garlic to meat next time.

mollymango's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I regularly cook this dish, as it is easy and has been thoroughly enjoyed by everyone who has eaten it thus far! I have used beef mince and soya mince before, and both were lovely and flavoursome. I would recommend trying this dish :)

mandafers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night using left over chilli con carne as a way of doing something different with it. Was a bit wary of the topping but it tasted lovely! Halved the recipe as it seemed a lot for four people and came out just right. Will definitely be making again.

chrish25's picture

Have made this recipe many times and really enjoy it. We made it for fiends and family the other week and they loved it.

whats4t's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I`m going to try this for dinner tonight using a pound of spicy pork sausages bought on special offer which need using up! will report how it goes!

dixonjen's picture

Very tasty!! Serves more than 6! Left the egg out of the topping but added fine chopped red chilli, the whole family enjoyed.

caradavis1985's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't do the topping, and instead just added low fat cheddar to the top. It was lovely and spicy, but I found it a little dry and really high in calories and fat for a 'midweek' recipe.

Pages

Questions

Tips