Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

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(73 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
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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 eggs, 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.

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Comments, questions and tips

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AlexRegius
4th Dec, 2016
5.05
added the spices to the meat following the advice to roast them off before adding liquid. Added 2 tsp ground cumin as well. this went down very well with gluten free penne.
Rachylou101
2nd Dec, 2016
5.05
Beautiful but I used hot chilli powder. Was very filling and tasted fab
bandcamper
8th Jul, 2016
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
27th Jan, 2016
5.05
Great versatile recipe that can be adapted to suit. Very tasty and filling. Will definitely make again.
cakelover123456789's picture
cakelover123456789
10th Oct, 2014
MAMMA MIA! SCRUMPTIOS! ABSOLUTELY FANTASTIC DISH AND VERY ENJOYABLE TO COOK! NICE ONE FELLAS
cassjwright
14th Sep, 2014
5.05
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
12th Aug, 2013
4.05
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
1st Jun, 2013
4.05
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
12th Jun, 2014
I agree that it is much better to fry off the spices and then add the stock .
Richb437
30th May, 2013
5.05
Very nice. Will be making again. Loved it.

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