Friday, 26 March 2010

Mild Chilli & Bean Pasta Bake

Another one found last minute on the hallowed pages of BBC Good Food. Recipe Here
I made a few amendments, depending what was in the cupboard at the time, but this dish was really very, very tasty and will definitely be cooked again.

Mild Chilli & Bean Pasta Bake
Serve 4

1 large onion - chopped
350g lean minced beef
2 tsp chilli flakes
400g can chopped tomatoes
1 tbs tomato puree
400g kidney beans
300ml beef stock
300gm Fusilli
300g low fat greek yogurt
2 eggs beaten
Handful grated Cheddar cheese
1 garlic clove grated.

In a dash of oil fry the onions and mince in a frying pan until onions soft and mince browned.
Add the chilli flakes, tomatoes, puree, beans and stock bring to the boil and simmer for 15 minutes.
Cook the pasta, drain and then add to the mince. Transfer to a ovenproof dish.
Mix the yogurt, eggs, cheese and garlic season lightly and pour over the pasta and bake in a 200oc oven for 20 minutes or until lightly browned.

The topping was an absolute winner, firm, creamy and cheesy a great contrast to the chilli beef.

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