Mild Chilli & Bean Pasta Bake Recipe

Introduction

This mild chilli and bean pasta bake is a comforting and nutritious one-dish meal that’s perfect for busy weeknights. Packed with lean beef, kidney beans, and wholewheat pasta, it offers a delicious balance of protein and fiber with a gentle spicy kick.

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. Add the chopped onion and sliced celery, season lightly with salt and pepper, then cook gently until soft. Remove the vegetables from the pan and set aside.
2. Step 2: Brown the minced beef in the same pan, adding it in handfuls and tossing with a fork as it cooks. Add a little oil only if the meat begins to stick. When fully browned, drain off any excess fat using a sieve and return the drained beef to the pan.
3. Step 3: Return the cooked onion and celery to the pan with the beef. Stir in the mild chilli powder, chopped tomatoes, tomato purée, drained kidney beans, and stock. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to let the flavors combine.
4. Step 4: Meanwhile, preheat your oven to 200°C (fan 180°C/gas mark 6). Cook the wholewheat penne according to the packet instructions until al dente. Drain the pasta and stir it into the mince mixture, then transfer everything to a large lasagne dish.
5. Step 5: In a bowl, mix together the Greek yogurt, beaten eggs, coarsely grated Red Leicester cheese, and crushed garlic. Season lightly with salt and pepper. Spoon this mixture evenly over the pasta and mince in the baking dish.
6. Step 6: Bake in the preheated oven for 20-25 minutes, or until the topping is lightly browned and set. Serve warm and enjoy your hearty pasta bake.

Tips & Variations

• For a vegetarian version, substitute the minced beef with extra beans or a plant-based mince alternative.
• Add some chopped bell peppers or courgettes along with the onion and celery for extra veggies and color.
• If you prefer a spicier dish, increase the chilli powder or add a pinch of cayenne pepper.
• Try swapping Red Leicester for a mature cheddar or mozzarella for a different cheesy flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until steaming hot throughout. This pasta bake can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use any sturdy pasta like penne, rigatoni, or fusilli. Just adjust the cooking time according to the pasta type.

Is it necessary to drain the excess fat from the browned mince?

Draining excess fat helps reduce greasiness and makes the dish leaner, but if you prefer a richer flavor, you can leave some fat in the pan.

Mild Chilli & Bean Pasta Bake Recipe

---

★★★★★

4.8 from 432 reviews

• Author: Ben
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This mild chilli and bean pasta bake is a comforting and wholesome dish that combines lean minced beef, kidney beans, and wholewheat penne pasta in a subtly spiced tomato sauce. Topped with a creamy Greek yogurt and egg mixture mixed with Red Leicester cheese and garlic, then baked to perfection, it’s a nutritious family-friendly meal full of flavor and texture.

---

Ingredients

Scale 1x2x3x

For the Sauce and Filling

• 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
• 1 small garlic clove, crushed

For the Pasta and Topping

• 300g wholewheat penne
• ½ x 568g tub 0% fat Greek yogurt
• 2 eggs, beaten
• 50g Red Leicester cheese, coarsely grated
• a splash of oil (for frying)
• salt and pepper, to season

---

Instructions

1. Prepare the Vegetables: 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, then cook gently until the vegetables soften, which should take about 5-7 minutes. Remove them from the pan and set aside.
2. Brown the Minced Beef: Using the same pan, brown the extra-lean minced beef in batches so it cooks evenly. Toss with a fork as you go to break it up. Only add more oil if the meat starts to stick. Once browned, transfer the meat to a sieve to drain any excess fat.
3. Combine Ingredients for Sauce: 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 the mixture to a boil, then reduce heat and simmer gently for 15 minutes to allow flavors to meld and the sauce to thicken.
4. Cook the Pasta: While the sauce simmers, bring a large pan of salted water to a boil. Cook the wholewheat penne according to the package instructions until al dente. Drain well.
5. Assemble the Bake: Preheat the oven to 200°C (fan 180°C/gas mark 6). Stir the drained pasta into the mince and bean sauce, mixing well. Transfer this mixture into a large lasagne dish, spreading it out evenly.
6. Prepare the Topping: In a bowl, combine the 0% fat Greek yogurt, beaten eggs, coarsely grated Red Leicester cheese, and crushed garlic. Season lightly with salt and pepper, then spoon this mixture evenly over the pasta and sauce in the dish.
7. Bake Until Golden: Place the dish in the preheated oven and bake for 20-25 minutes, or until the topping is lightly browned and set. Remove from oven and allow to cool slightly before serving.

Notes

• For a spicier version, increase the chilli powder or add chopped fresh chillies.
• You can substitute the minced beef with lean minced turkey or chicken for a lighter option.
• Drain the kidney beans well to avoid excess liquid in the bake.
• Ensure pasta is cooked al dente to avoid it becoming mushy during baking.
• Use a non-stick or lightly oiled baking dish to prevent sticking.
• This dish can be prepared in advance and refrigerated before baking. Just increase baking time slightly if baking from cold.
• Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: pasta bake, mild chilli, kidney beans, minced beef, Greek yogurt topping, healthy pasta casserole, easy family dinner