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Pasta, Bean And Chilli Bake
Yields: 1 serving(s) - Preparation Time: 15 minutes
Ingredients
- 1 small onion; chopped
- 1/2 red pepper; chopped
- 1 clove garlic; crushed
- 3 1/2 ounce(s) lean minced beef
- 1 220 gram can chopped tomatoes
- 2 tablespoon(s) tomato puree
- 1/2 teaspoon(s) chilli powder
- 1 pinch paprika
- 1 215 gram can kidney beans; drained and rinsed
- 1 tablespoon(s) fresh parsley; chopped
- 2 3/4 ounce(s) dried pasta shapes; cooked, drained and refreshed
- 1 ounce(s) granary breadcrumbs
- 1/2 ounce(s) 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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