Pasta bean and chilli bake
prep: 20 minutes
cook: 20 minutes
serving: 2
Nutrition Facts
each serving
KCal
405
Carbs
51.5g
fiber
15.2g
Protein
27.8g
Fat
6.5g
Saturates
2.8g
Sugars
12.8g
Salt
0.51g
Fruit/Veg Portion
3
Ingredients
all 13 types- 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 wholemeal pasta shapes, cooked and drained
- 215g tin kidney beans, drained and rinsed
- 1 tbsp fresh parsley, chopped
- 25g wholemeal breadcrumbs
- 15g grated Parmesan cheese
Directions
4 steps in totalStep 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.
Step 2
Meanwhile, cook the pasta according to pack instructions.
Step 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.
Step 4
Place the dish under a preheated grill for 1-2 minutes until golden.
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