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Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

A star rating of 4.2 out of 5.90 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Freezable (Can be frozen)
  • Healthy
Nutrition: per serving
low insalt1.3g


  • 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 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
  • 2 eggs , beaten
  • 50g red leicester cheese, coarsely grated
  • 1 small garlic clove , crushed


  • STEP 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.

  • STEP 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.

  • STEP 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


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A star rating of 4.2 out of 5.90 ratings

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