Pasta, bean and chilli bake

1 servings

Ingredients

Quantity Ingredient
1 small Onion; chopped
½ Red pepper; chopped
1 Clove garlic; crushed
3½ ounce Lean minced beef
1 220 gram can chopped tomatoes
2 tablespoons Tomato puree
½ teaspoon Chilli powder
1 pinch Paprika
1 215 gram can kidney beans; drained and rinsed
1 tablespoon Fresh parsley; chopped
2¾ ounce Dried pasta shapes; cooked, drained and
; refreshed
1 ounce Granary breadcrumbs
½ ounce Grated parmesan cheese

Directions

Place the onion, pepper, garlic and mince in a non-stick frying pan and fry for 3-4 minutes until the mince is brown and the onions are beginning to soften. Add the tomatoes, tomato puree, chilli powder and paprika to the pan, bring to the boil, cover and simmer for 10-15 minutes. Stir in the kidney beans, parsley and pasta, heat through then transfer to an ovenproof dish. Mix together the breadcrumbs and parmesan. Sprinkle over the pasta.

Place the dish under a preheated grill for 1-2 minutes until golden.

Serve with vegetables or salad and extra bread.

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Carlton Food Network

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