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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4th Nov, 2011
We really enjoyed this, although I didn't drain the mince as I couldn't be bothered. I only used 200g pasta having read the other comments and would agree that the portions are VERY generous!!
2nd Nov, 2011
Very nice, even my fussy boyfriend liked it!
1st Sep, 2011
Made this for a group of friends one evening - every last bit was eaten. Everyone loved it :).
19th Aug, 2011
This is the perfect family dish, normally do a large batch of chilli mix turn half into this bake and the other freeze for normally chilli or chilli wraps.
mollymango's picture
14th Aug, 2011
This is now somewhat my "signature dish", I have never given this to someone with a complaint. The plates are always cleaned off very quickly! It is absolutely divine! Perfect comfort food, brilliant for cold nights in! It's not too hot and the topping is just right. It's something easy I know I can rely on, my boyfriend is always asking me to cook this when I can!
7th Aug, 2011
Made this with quorn mince which worked very well. Didn't get much from the chilli though so you might want to add more if you want to get more of a kick. For the first recipe I've made from this website however, I must it say it was very tasty! :-)
2nd May, 2011
I have made my own version of chili plenty of times and am also familiar with the moussaka style topping with yoghurt, egg and cheese but had never combined them before. It was a really good idea. I invited my current lodger to share it with me and he agreed that it was delicious. It is definitely worth adding the topping rather than just using cheese with it. The celery worked fine for me but you could substitute something like peppers or perhaps sweetcorn.
19th Apr, 2011
I always leave off the topping and just use grated cheese and a bit of black pepper instead. It is absolutely delicious and has become a family favourite!
4th Apr, 2011
This dish is fab! The yoghurt crust is such a lovely change and refreshing. I added extra chilli powder because we like our chilli hot!! Nice change from the usual chilli and rice combo!
21st Feb, 2011
I found this rather bland. If I make it again, I will add shredded courgette or carrot to the meat mixture, as well as some much needed herbs. The serving sizes are huge; more like 6 servings than 4.


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