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Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

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(74 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
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  • 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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 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 eggs, 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.

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Comments, questions and tips

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30th May, 2013
Very nice. Will be making again. Loved it.
23rd May, 2013
Very nice... :)
11th May, 2013
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.
15th Apr, 2013
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.
10th Apr, 2013
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.
2nd Apr, 2013
Very tasty. Quantities too much for us so lots of leftovers. Very satisfying on a cold day :)
27th Feb, 2013
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
5th Jan, 2013
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.
6th Nov, 2012
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.
6th Aug, 2012
Had to make it with a little less meat and no added salt. Tasted fab and it made 6 portions.


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