Mild Chilli & Bean Pasta Bake Recipe

Introduction

This mild chilli and bean pasta bake is a comforting, flavorful dish that brings together hearty minced beef, creamy beans, and wholewheat pasta. It’s a perfect family-friendly meal with a gentle kick of spice and a cheesy, golden topping.

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 beans 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

Instructions

1. Step 1: Heat a splash of oil in a frying pan over medium heat. Add the chopped onion and sliced celery, season with a little salt and pepper, and cook until soft. Remove the vegetables from the pan and set aside.
2. Step 2: Brown the minced beef in the same pan, working in batches to avoid overcrowding. Toss the meat with a fork to break it up and only add a little oil if the meat starts to stick. Once browned, transfer the mince to a sieve to drain off any excess fat.
3. Step 3: Return the browned mince and cooked vegetables to the pan. Stir in the mild chilli powder, chopped tomatoes, tomato purée, drained kidney beans, and stock. Bring to a boil, then reduce heat and simmer gently for 15 minutes to let the flavors meld.
4. Step 4: Preheat the oven to 200°C (fan 180°C/gas mark 6). Cook the wholewheat penne according to the package instructions until al dente. Drain well and stir into the mince mixture.
5. Step 5: Spoon the pasta and mince mixture into a large lasagne dish. In a separate bowl, mix together the Greek yogurt, beaten eggs, grated Red Leicester cheese, crushed garlic, and a pinch of seasoning.
6. Step 6: Spread the yogurt mixture evenly over the top of the pasta bake. Bake in the preheated oven for 20 to 25 minutes, or until the top is lightly browned and set.

Tips & Variations

• For extra flavor, add a handful of chopped fresh herbs such as parsley or coriander to the mince mixture before baking.
• Substitute red kidney beans with black beans or cannellini beans if preferred.
• Use cheddar cheese instead of Red Leicester for a sharper taste.
• If you like a bit more heat, increase the mild chilli powder slightly or add a pinch of smoked paprika.

Storage

Store any leftover pasta bake in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C oven until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, replace the minced beef with a plant-based mince or additional beans for protein. You may want to use vegetable stock instead of beef or chicken stock to keep it vegetarian.

Is it possible to prepare this dish in advance?

Absolutely. You can assemble the pasta bake up to the point of adding the yogurt topping, then cover and refrigerate for up to 24 hours before baking. Add the topping and bake as instructed when ready to serve.

Mild Chilli & Bean Pasta Bake Recipe

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★★★★★

4.8 from 135 reviews

• Author: Sophie
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Mild Chilli & Bean Pasta Bake is a wholesome and comforting dish, combining lean minced beef, kidney beans, and wholewheat penne pasta in a mildly spiced tomato sauce. Topped with a light Greek yogurt and cheese mixture, it bakes to a golden finish, offering a nutritious and satisfying family-friendly meal.

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Ingredients

Scale 1x2x3x

Vegetables & Base

• 1 large onion, chopped
• 2 sticks celery, thinly sliced
• 1 small garlic clove, crushed

Meat & Beans

• 340g extra-lean minced beef
• 400g can kidney beans in water, drained and rinsed

Spices & Sauces

• 2 tsp mild chilli powder
• 410g can chopped tomatoes
• 1 tbsp tomato purée

Liquids & Stock

• 300ml beef or chicken stock

Pasta

• 300g wholewheat penne

Toppings

• ½ x 568g tub 0% fat Greek yogurt (about 284g)
• 2 eggs, beaten
• 50g Red Leicester cheese, coarsely grated

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Instructions

1. Prepare Vegetables: Heat a splash of oil in a frying pan over medium heat. Add the chopped onion and sliced celery, seasoning lightly with pepper and a little salt. Cook gently until the vegetables become soft and fragrant. Remove them from the pan and set aside.
2. Brown the Mince: In the same frying pan, add the extra-lean minced beef a handful at a time, browning it by tossing with a fork as it cooks. Use only a splash of oil if the meat starts sticking. Once fully browned, transfer the mince to a sieve to drain any excess fat.
3. Combine and Simmer: Return the browned mince and cooked vegetables to the frying pan. Stir in the mild chilli powder, chopped tomatoes, tomato purée, drained kidney beans, and beef or chicken stock. Bring this mixture to a boil, then reduce heat and let it simmer gently for 15 minutes, allowing the flavors to meld.
4. Cook the Pasta: While the sauce simmers, preheat the oven to 200°C (fan 180°C/gas mark 6). Cook the wholewheat penne according to package instructions until al dente. Drain the pasta well once cooked.
5. Assemble the Bake: Stir the drained pasta into the mince and bean mixture until well combined. Spoon the mixture evenly into a large lasagne or baking dish.
6. Prepare Topping: In a bowl, mix together the 0% fat Greek yogurt, beaten eggs, grated Red Leicester cheese, and crushed garlic. Season lightly with salt and pepper to taste. Spoon this mixture evenly over the pasta and mince base.
7. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is lightly browned and set. Remove from the oven and allow to cool slightly before serving.

Notes

• Using extra-lean minced beef keeps the dish lower in fat while maintaining flavor.
• Wholewheat penne adds extra fiber and nutrients compared to regular pasta.
• The yogurt and egg topping provides a creamy texture without the need for heavy cream or béchamel sauce.
• Adjust the amount of mild chilli powder based on your spice tolerance.
• Kidney beans add protein and fiber, making this dish more filling and nutritious.
• For a vegetarian version, substitute the minced beef with a plant-based mince or additional beans.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: mild chilli pasta bake, bean pasta bake, healthy pasta recipe, low fat dinner, Greek yogurt topping, minced beef pasta bake, kidney beans pasta