- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 675
- Fat Content: 24g
- Saturated Fat Content: 8g
- Carbohydrate Content: 73g
- Sugar Content: 9g
- Fiber Content: 13g
- Protein Content: 51g
- Sodium Content: 1.3g
Mild chilli & bean pasta bake
Ingredients
- onion - 1 large onion, chopped
- celery - 2 sticks celery, thinly sliced
- minced-beef - 340g extra-lean minced beef
- chilli - 2 tsp mild chilli powder
- tomato - 410g can chopped tomatoes
- tomato-puree - 1 tbsp tomato puree
- kidney-bean - 400g can kidney bean in water, drained and rinsed
- chicken-stock - 300ml beef or chicken stock
- penne - 300g wholewheat penne
- yogurt - 1/2 x 568g tub 0% fat Greek yogurt
- egg - 2 eggs, beaten
- red-leicester - 50g Red Leicester cheese, coarsely grated
- garlic-clove - 1 small garlic clove, crushed
Instructions
- 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.
Healthy mince recipe for 4 people, takes only 45 mins; recipe has onion, celery, minced beef, chilli, tomato, tomato purée, kidney bean, chicken stock, penne, yogurt, egg, red leicester and garlic clove.
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