Chilli bean and pasta bake

Serves 4

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This delicious low-fat bake is a real energy booster. The pasta and beans provide plenty of slow-release carbohydrate, as well as fibre and B vitamins needed by the body to convert food into energy. The lean minced beef is a good source of iron, which boosts red blood cell production and prevents feelings of fatigue and tiredness.

 

Ingredients

1 large onion, peeled and chopped
2 sticks celery, thinly sliced
1 tbsp olive oil
350g extra-lean minced beef
2 tsp mild chilli powder
400g can of chopped tomatoes
1 tbsp tomato puree
400g can of kidney beans
300 ml beef or chicken stock
300g wholewheat penne
300 ml 0% fat Greek yoghurt
2 eggs, beaten
50g red Leicester cheese, grated
1 clove garlic, crushed

 

Method

Pre-heat the oven to 200�C/Gas Mark 6.

Heat the oil in a frying pan and add the onion and celery. Season with pepper and cook for about 5 minutes until soft. Remove the vegetables from the pan and set aside.

Brown the mince, then return the vegetables to the pan and mix together. Add the chilli powder, tomatoes, tomato pur�e, beans and stock, bring to the boil, and simmer for 15 minutes.

Cook the penne according to pack instructions. Drain, stir into the mince and spoon into a large lasagne dish.

Mix together the yoghurt, eggs, cheese and garlic, and season lightly. Spoon over the top of the pasta and bake for 20-25 minutes until lightly browne.