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Pasta bean and chilli bake

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A winter-warming dish that you can rustle up from your store cupboard.
Serves
2
Prep
20 minutes
Cook
20 minutes
Each 372g serving contains (excludes serving suggestion)
KCal
393
Carbs
52.50g
Fibre
11.50g
Protein
26.80g
Fat
5.90g
Saturates
2.70g
Sugars
11.20g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 small onion, chopped
half red pepper, chopped
1 clove garlic, crushed
100g lean minced beef
230g tin chopped tomatoes
2 tbsp tomato purée
half tsp chilli powder
pinch of paprika
75g dried pasta shapes, cooked and drained
215g tin kidney beans, drained and rinsed
1 tbsp fresh parsley, chopped
25g granary breadcrumbs
15g grated Parmesan cheese
Method
  1. Place the onion, pepper, garlic and mince in a non-stick frying pan and fry for 5 minutes until the minced is browned and the onions are beginning to soften. Add the tomatoes, tomato purée, chilli powder and paprika to the pan, bring to the boil, cover and simmer for 10 minutes.
  2. Meanwhile, cook the pasta according to pack instructions.
  3. Stir the kidney beans and parsley into the pasta heat through. Transfer to an ovenproof dish. Mix together the breadcrumbs and Parmesan cheese and sprinkle over the pasta.
  4. Place the dish under a preheated grill for 1-2 minutes until golden.
Chefs tips
  • To create a TexMex flavour, add 1 level tsp each of ground cumin and dried oregano.
  • You could also stuff this chilli mixture into halved peppers, top with crumbled Cheddar cheese and bake for 20 minutes.
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