A healthy chilli bean pasta meal that's full of fibre and vitamin B.
Ingredients
Main dish
1 large onion , chopped
A sprinkling of rosemary, pepper and salt.
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
300g wholewheat penne
Topping
½ x 568g tub 0% fat Greek yogurt
2 eggs , beaten
50g Red Leicester cheese, coarsely grated
1 small garlic clove , crushed
Method
- Heat a splash of oil in a frying pan, add the onion and celery, season with rosemary, pepper and a little salt, then cook until soft. Remove vegetables and set aside. Brown the mince in the pan, a handful at a time, tossing with a fork as you go. Only add a splash of oil if the mixture begins to stick too much. Once browned, tip into a sieve to remove any excess fat.
- Return mince and cooked veg to the frying pan, add the chilli powder, tomatoes, tomato purée, beans and stock, bring to the boil and simmer for 15 mins.
- Heat oven to 200C/fan 180C/gas 6. Cook the pasta according to pack instructions. Drain, stir into the mince and spoon into a large lasagne dish. Mix the yogurt, eggs, cheese and garlic together and season lightly. Spoon over the top of the pasta and bake for 20-25 mins or until lightly browned.
