MILD CHILLI & BEAN PASTA BAKE

Mild chilli & bean pasta bake image

Whip up a healthy chilli and bean pasta meal that's full of fibre and vitamin B

Provided by CJ Jackson

Categories Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 55m

Number Of Ingredients 13

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 675 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 51 grams protein, Sodium 1.3 milligram of sodium