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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28th Sep, 2010
Absolutely delicious! I was a little unsure about the topping but it was lovely. Had the leftovers for lunch the following day and it tasted just as good cold. Definately going to be a regular favourite in our house.
9th Sep, 2010
I make this regularly for the family, its great when you want something filling and tasty! I tend to put more cheese in the topping but you can get low fat red leciester which is still tasty, so that takes out a bit more fat. Also tend to use 500g mince as thats just the size pak it comes in. If I'm honest, I don't bother with the sieving, as I think it might take away some of the flavour! Celery works well in chilli I think, it adds texture...I cook it for people who don't like celery, but as it has less of a taste cooked than raw they don't mind it.
17th Jul, 2010
Not universally like by my family, the general consensus being that it needed more 'kick', so I'll probably double the amount of chilli powder next time. Otherwise, OK.
7th Apr, 2010
This is a lovely recipe!! It makes quite a lot of sauce, so I only used half of the sauce with a much smaller portion of pasta, then I put the other half of the sauce in the freezer, which I am cooking tonight with a fresh lot of pasta. I think thats the best way to freeze it. I love the taste of the topping too. I used venison mince instead of beef because I cannot have beef and it was extremely tasty! This recipe is perfect for me as I have to have a low fat diet for medical reasons. This is a must try! Just experiment with adding different spices etc, I used paprika, coriander, cinammon and garlic. Yummy!
5th Apr, 2010
This is a very nice mid-week meal. I omitted the celery, because I don't care for it much, also added some sweet paprika powder for extra flavour. I couldn't bother with the topping, so I simply layered mozzarella over the top, which worked very well. All in all, a good recipe, have made it several times.
16th Nov, 2009
Gorgeous made it today. I added 2 peppers, forzen mixed vegetables and borlotti beans because didnt have any kidney beans Just tasted amazing and a perfect winter dish to warm you inside out YOU MUST TRY IT!!!!
25th Oct, 2009
Sorry, forgot to star rate it!
25th Oct, 2009
We really enjoyed this as a winter warmer meal, the entire family enjoyed it. It was hotter than we anticipated to make it more child freindly, our youngest (10) had some sour cream on the side.
16th Sep, 2009
This was soooo yummy, i could eat the topping on its own never mind the chilli part! I'd go easy on the celery and up the cheese measurement but otherwise really flavoursome :)
2nd Sep, 2009
I love this recipe however I did increase the amount of chilli andused hot rather than mild. Think it serves 6 easy rather than 4 as its very filling.


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