Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

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(91 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
    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

    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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SallyT.
8th Feb, 2020
2.05
Very bland. Made it exactly as the recipe described. Could not taste any chilli and found there was far too much pasta. Maybe they meant fresh pasta not dried. Needs either cayenne instead of chilly powder or better still fresh chilli. Some garlic would also help and more mince and more cheese but definitely less pasta or leave out the beans. Portions very big.
SallyT.
8th Feb, 2020
2.05
I made this again but this time I used 500g mince and 200g dried pasta, I added a whole fresh chilli with seeds to the onions as well as 3 cloves of garlic. I also added 30g of extra grated cheese sprinkled over the top. This was much better although I could still barely taste the chilli. Still enough for 6. I haven't upped my star rating even though with the modifications I suggest it is worth 4, because that rating is for the recipe as printed which is not worth the effort.
SallyT.
8th Feb, 2020
2.05
I made this again but this time I used 500g mince and 200g dried pasta, I added a whole fresh chilli with seeds to the onions as well as 3 cloves of garlic. I also added 30g of extra grated cheese sprinkled over the top. This was much better although I could still barely taste the chilli. Still enough for 6. I haven't upped my star rating even though with the modifications I suggest it is worth 4, because that rating is for the recipe as printed which is not worth the effort.
Thegarfeet's picture
Thegarfeet
24th Jan, 2020
2.05
It was a thumbs down from the family, unfortunately. If you like Chilli, I’d recommend you stay away from this recipe.
Lucy Macleod's picture
Lucy Macleod
28th Aug, 2019
This made up about 7 portions for me. I changed the celery for asparagus. Next time I'll add peppers and a lot more chilli. Could not taste any spice. The topping was lovely.
deakodude's picture
deakodude
3rd Mar, 2018
4.05
We enjoyed this put lots of chilli and garlic in to give it little more kick.
Twinklebum99
2nd Apr, 2017
3.05
Not very exciting. LIttle one liked it though
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.

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98vicmou
27th Jan, 2020
At what point in this recipe can you freeze it?
CassieBest's picture
CassieBest
28th Jan, 2020
Hi 98vicmou, You can freeze the dish once assembled, before baking. Wrap well, then freeze. Defrost in the fridge for 24 hrs before baking - you may have to add an extra 5-10 mins in the oven if the dish is fridge cold. I hope that helps. Cassie (Senior Food Editor, BBC Good Food)
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