Whip up a healthy chilli and bean pasta meal that’s full of fibre and vitamin B
Prep:10 mins
Serves 4
1 large onion, chopped2 sticks celery, thinly sliced340g extra-lean minced beef2 tsp mild chilli powder410g can chopped tomatoes1 tbsp tomato purée400g can kidney bean in water, drained and rinsed300ml beef or chicken stock300g wholewheat penne
STEP 1Heat a splash of oil in a frying pan, add the onion and celery, season with 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.STEP 2Return 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.STEP 3Heat 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.
