Mild chilli & bean pasta bake

Mild chilli & bean pasta bake

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(83 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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yokiepud's picture
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.
6th Aug, 2012
For a low gi version i used quark (0%fat) with a dollop of zero fat plain yoghurt, topped with a mixture of low fat cheddar and parmesan, and also used wholewheat pasta. i used my normal chilli mix, no garlic . Any meat sauce that has to flavour a tin or two of pulses and pasta, has to be well flavoured so as not to become too diluted and bland. I used 2 onions, celery chopped really finely adds flavour like salt does, you cant taste it but it adds something! I also added two handfuls of frozen mixed peppers and finely diced a couple of courgettes to increase veg. It was delicious. Plenty for 4large portions, or 6 med ones with salad. Def will make again but will add garlic to meat next time.
mollymango's picture
28th Jul, 2012
I regularly cook this dish, as it is easy and has been thoroughly enjoyed by everyone who has eaten it thus far! I have used beef mince and soya mince before, and both were lovely and flavoursome. I would recommend trying this dish :)
17th Jul, 2012
Made this last night using left over chilli con carne as a way of doing something different with it. Was a bit wary of the topping but it tasted lovely! Halved the recipe as it seemed a lot for four people and came out just right. Will definitely be making again.
20th Jun, 2012
Have made this recipe many times and really enjoy it. We made it for fiends and family the other week and they loved it.
15th May, 2012
I`m going to try this for dinner tonight using a pound of spicy pork sausages bought on special offer which need using up! will report how it goes!
16th Mar, 2012
Very tasty!! Serves more than 6! Left the egg out of the topping but added fine chopped red chilli, the whole family enjoyed.
31st Dec, 2011
I didn't do the topping, and instead just added low fat cheddar to the top. It was lovely and spicy, but I found it a little dry and really high in calories and fat for a 'midweek' recipe.
4th Dec, 2011
Made this dish last weekend. We did not enjoy it at all. To us it didnt have a lot of taste, plus the topping was very much like scrambled egg. A shame as we were really looking forward to this.


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