Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

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

Prep: 10 mins Cook: 45 mins


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.


  • 1 large onion, chopped



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

  • 2 sticks celery, thinly sliced



    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



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

  • 410g can chopped tomatoes



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

  • 2 egg, beaten



    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


  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 (80)

Rachylou101's picture

Beautiful but I used hot chilli powder. Was very filling and tasted fab

bandcamper's picture

This recipe went down quite well with my kids, although they weren't fussed on the yoghurt topping. I found it a bit boring, but it definitely filled a gap, and was useful for preparing while the kids were at school and putting in the oven on timer ready for dinner time. As I cooked it from room temperature, I gave it 40 mins in the oven.

Zoe73's picture

Great versatile recipe that can be adapted to suit. Very tasty and filling. Will definitely make again.

cakelover123456789's picture


cassjwright's picture

Delicious and very filling, will definitely make again! Might put a bit less pasta in next time and a bit more chilli, otherwise it's a fantastic dish - benefits from a green side salad!

bjpitts's picture

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

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

Very nice. Will be making again.
Loved it.

Richb437's picture

Very nice... :)

juliebahrain's picture

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

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

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

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

vickyhelen's picture

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

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

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

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

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 :)


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…