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Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

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Rating: 4 out of 5.90 ratings
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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
HighlightNutrientUnit
kcal675
fat24g
saturates8g
carbs73g
sugars9g
fibre13g
protein51g
low insalt1.3g
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Ingredients

For the topping

Method

  • 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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Overall rating

Rating: 4 out of 5.90 ratings

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