Chilli and Bean Pasta Bake
How to Make It
Heat the olive oil in a frying pan over a medium heat. Cook the onions for 10 minutes until soft, stirring occasionally. Then, set aside.
Cook the mince in the pan, using a spatula to break it up. Cook until browned.
Pour the onions back into the pan and add the chilli powder, tomatoes, puree, beans and stock. Bring to the boil and simmer for 15 minutes. Season with salt and pepper.
Preheat the oven to 200 degrees celsius. Cook the pasta in a saucepan of boiling water for 10-12 minutes.
Drain the pasta and stir into the mince. Spoon the mixture into a large baking dish.
In a bowl, mix the yoghurt, eggs and cheese. Spoon over the top of the pasta and bake for 20 minutes until golden.
- 400g tinned kidney beans, drained
- 400g tinned chopped tomatoes
- 340g beef mince
- 300ml beef stock
- 300g penne pasta
- 1 onion, chopped
- 2 tsp mild chilli powder
- 1 tsp tomato puree
- 250g greek yoghurt
- 2 eggs, beaten
- 50g cheddar cheese, grated
- 1 tsp olive oil