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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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