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

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

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.
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.
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.
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.
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.
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.
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