Chilli bean and pasta bake
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.
Prep time: 15 hrs
Cooking time: 40 hrs
Total time: 55 hrs 0 mins
Ingredients (Serves 4)
- 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
Pre-heat the oven to 200½C/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 puree, 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.