Mild chilli & bean pasta bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large onionchopped
- 2 sticks celerythinly sliced
- 340g extra-lean minced beef
- 2 tsp mild chillipowder
- 410g can chopped tomatoes
- 1 tbsp tomato purée
- 400g can kidney beanin water, drained and rinsed
- 300ml beef or chicken stock
- 300g wholewheat penne
For the topping
- ½ x 568g tub 0% fat Greek yogurt
- 2 eggsbeaten
- 50g red leicestercheese, coarsely grated
- 1 small garlic clovecrushed
Nutrition: per serving
- kcal675
- fat24g
- saturates8g
- carbs73g
- sugars9g
- fibre13g
- protein51g
- salt1.3glow
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.
