Name: Mild chilli & bean pasta bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large onion chopped; 2 sticks celery thinly sliced; 340g extra-lean minced beef; 2 tsp mild chilli powder; 410g can chopped tomatoes; 1 tbsp tomato purée; 400g can kidney bean in water, drained and rinsed; 300ml beef or chicken stock; 300g wholewheat penne; ½ x 568g tub 0% fat Greek yogurt; 2 eggs beaten; 50g red leicester cheese, coarsely grated; 1 small garlic clove crushed

1 large onion
chopped
2 sticks celery
thinly sliced
340g extra-lean minced beef
2 tsp mild chilli
powder
410g can chopped tomatoes
1 tbsp tomato purée
400g can kidney bean
in water, drained and rinsed
300ml beef or chicken stock
300g wholewheat penne

For the topping

½ x 568g tub 0% fat Greek yogurt
2 eggs
beaten
50g red leicester
cheese, coarsely grated
1 small garlic clove
crushed

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.