Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

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

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
Whip up a healthy chilli and bean pasta meal that's full of fibre and vitamin B

Nutrition and extra info

  • Can be frozen
  • Easily doubled
  • Healthy

Nutrition: per serving

  • kcal675
  • fat24g
  • saturates8g
  • carbs73g
  • sugars9g
  • fibre13g
  • protein51g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 sticks celery, thinly sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 340g extra-lean minced beef
  • 2 tsp mild chilli powder
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 410g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp tomato purée
  • 400g can kidney bean in water, drained and rinsed
  • 300ml beef or chicken stock
  • 300g wholewheat penne

For the topping

  • ½ x 568g tub 0% fat Greek yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g Red Leicester cheese, coarsely grated
  • 1 small garlic clove, crushed

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.

Ads by Google

Comments, questions and tips

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

Comments (79)

lgosden's picture

Has anybody made this without the cheese? Does the topping still work.. My Husband cannot have cheese so makes cooking the things i love a nightmare?! grr

weeble's picture
5

I used parmesan cheese in the topping mixture & sprinkled cheddar on the top. I used 1tsp of hot chilli powder in the mince mix. Very good. Perfect for a wintery day in Sydney!

tconstan's picture
5

Nicely done! Easy to make and very tasty.
I added the garlic to the Chilli (using Chilli and Garlic from a jar) and skipped the topping recipe. Cheddar cheese on top does a great job. I also left out the celery.
I mixed up the pasta using Fusilli, Shells and Farfalle (bow).
I'll definately make this again!

amcoop's picture
5

This dish is very, very tasty. I do agree it serves more than 4, unless you have a husband with an appetite like mine! I added cheese on top which finishes it off perfectly. It's not too spicy either. An all round winner that I will be making a lot.

bevjoy's picture

made this with quorn for my slimming club. They absolutely adored it and the plate was clean.Very healthy and nutritious and made with healthy option full flavoured cheese its a great slimming and very filling dish.

dylanski's picture
4

Very nice - think chilli/lasagne/moussaka. It definitely made more than for 4 people. Also, added some grated cheese on top. Would also work well with a bolognese sauce rather than chile, but it was a bit of a twist on the normal.

maryyem's picture
5

This is a delicious recipe although I would say that it serves more like 6, unless the recipe means four people with huge capacity for food! I did not use celery as it is not available out here in Yemen, the leaves are but they throw away the stalk??? I also used mature cheddar, 2 garlic cloves and Greek Yoghurt made with my Easiyo yoghurt maker. All of my family like this and my student daughter makes it for her Uni friends. Haven't tried freezing it but it reheats well after being in the fridge.

maryyem's picture
5

This is a delicious recipe although I would say that it serves more like 6, unless the recipe means four people with huge capacity for food! I did not use celery as it is not available out here in Yemen, the leaves are but they throw away the stalk??? I also used mature cheddar, 2 garlic cloves and Greek Yoghurt made with my Easiyo yoghurt maker. All of my family like this and my student daughter makes it for her Uni friends. Haven't tried freezing it but it reheats well after being in the fridge.

donahilaria's picture
5

I made this for dinner last night and it's excellent. I didn't have any celery so I substituted a fennel globe and threw in a moderate handful of fennel seeds as well. I put in less chilli as I wasn't sure how it would harmonise with the fennel and I also didn't have any red kidney beans in the cupboard, so used Borlotti beans instead. Since I used prime, lean minced beef that I get from a local producer, I found I didn't need to drain excess fat as there wasn't any and I really wanted to retain all the flavour of the beef juices. I used mature cheddar instead of Red Leicester which I didn't have! It was delicious! I love the topping and thought it really complemented the dish. We'll certainly be eating this again and next time I'll organise myself to have all the ingredients in the ingredients list, and make the dish as described :-)

gem090383's picture

The actual chilli was really nice but did not like the topping, it was almost like scrambled egg on top which was quite an unusual combination. Next time i would just melt the cheese on top and leave out the yoghurt and the eggs. But I will use this recipe for my chilli next time.

f1madxxx's picture
3

A good meal for young children.

notmum's picture
4

This is good, as a veggie I made it with soy mince and it came out really tasty.

lizzafezza's picture
5

Really tasty. I added more chilli as I like things hot

jaki85n's picture
5

Its really tasty but isn't great after its defrosted.

ziggy1's picture

Really lovely twist on chilli con carne. Family loved it, serves a substantial number of people accompanied with a salad.

jackiehall's picture

Was not very keen on this dish, not as tasty as expected.

anoiing's picture
5

Amazing. Absolutely delicious, left out the celery and beans though did not think that they would go so well, was not the only person to think so either, my friends and my mum also said that they would at least leave out the celery.
I would however strongly suggest adding a layer of Red Leicester on top of the yogurt topping and leave it to brown nicely on top. (End up using a lot of cheese in the end but absolutely worth it).

gillianfinch's picture
4

Excellent as a very quick and easy dinner. I also dont think that it would freeze so well.

lyndsey_allison0506's picture
3

Really tasty - but not so great from frozen

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…