Healthy mince recipe for 4 people, takes only 45 mins; recipe has onion, celery, minced beef, chilli, tomato, tomato puree, kidney bean, chicken stock, penne, yogurt, egg, red leicester and garlic clove.
Mild chilli & bean pasta bake
Course: Healthy mince
Servings
4
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 400g can kidney bean in water, drained and rinsed
- Yogurt: 1/2 x 568g tub 0% fat Greek yogurt
- Penne: 300g wholewheat penne
- Garlic Clove: 1 small garlic clove, crushed
- Onion: 1 large onion, chopped
- Tomato: 410g can chopped tomatoes
- Egg: 2 eggs, beaten
- Tomato Puree: 1 tbsp tomato puree
- Chilli: 2 tsp mild chilli powder
- Chicken Stock: 300ml beef or chicken stock
- Celery: 2 sticks celery, thinly sliced
- Minced Beef: 340g extra-lean minced beef
- Red Leicester: 50g Red Leicester cheese, coarsely grated
Directions
- 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 puree, 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.
