Mild chilli & bean pasta bake

• large onion↗1

  chopped

• sticks celery↗2

  thinly sliced

• extra-lean minced beef↗340g g
• 2 tsp mild chilli↗ tsp

  powder

• can chopped tomatoes410g g
• 1 tbsp tomato purée↗ tbsp
• can kidney bean↗400g g

  in water, drained and rinsed

• beef or chicken stock↗300ml ml
• wholewheat penne↗300g g
• ½ x 568g tub 0% fat Greek yogurt g
• eggs↗2

  beaten

• red leicester↗50g g

  cheese, coarsely grated

• small garlic clove↗1

  crushed

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   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.

3. 3

   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.