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Mild chilli & bean pasta bake

Ingredients

  1. Step 1 1 large onion , chopped
  2. Step 2 2 sticks celery , thinly sliced
  3. Step 3 340g extra-lean minced beef
  4. Step 4 2 tsp mild chilli powder
  5. Step 5 410g can chopped tomatoes
  6. Step 6 1 tbsp tomato purée
  7. Step 7 400g can kidney bean in water, drained and rinsed
  8. Step 8 300ml beef or chicken stock
  9. Step 9 300g wholewheat penne
  10. Step 10 ½ x 568g tub 0% fat Greek yogurt
  11. Step 11 2 eggs , beaten
  12. Step 12 50g red leicester cheese, coarsely grated
  13. Step 13 1 small garlic clove , crushed
Mild chilli & bean pasta bake
Calories: 675 Carbohydrate: 73 g Protein: 51 g Fat: 24 g
Cook time: 55 minutes Prep time: 10 minutes Total time: 65 minutes Servings: 4

TAGS

Dinner Lunch Main course Pastum Snack Supper Mexican BBC Good Food Celery Chilli Chilly CJ Jackson Fibre Iron Kidney bean Kidney bean Mexican Minced beef Pastum Penne Red leicester Tomato Tomato purée Tomato yogurt

Directions

  1. 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.
  2. 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.
  3. 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.