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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 470.7
  • Total Fat: 12.2 g
  • Cholesterol: 94.9 mg
  • Sodium: 862.6 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 38.7 g

View full nutritional breakdown of Chilli and Bean Pasta Bake calories by ingredient
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Chilli and Bean Pasta Bake

Submitted by: WAHZOE

Introduction

Could easily lower the calories and fat further by doubling the pasta, adding more veg, but keeping other ingredients in the same amounts and then making it a dish for 6 or even more. Could easily lower the calories and fat further by doubling the pasta, adding more veg, but keeping other ingredients in the same amounts and then making it a dish for 6 or even more.
Number of Servings: 4

Ingredients

    Oil spray
    1 large onion, chopped
    2 sticks celery, thinly sliced
    400g (raw weight) extra lean (5% fat) minced (ground) beef
    2 tsp mild chilli powder
    1 can chopped tomatoes
    1 can kidney beans, drained and rinsed
    1 can cream of tomato soup (not condensed)
    300g (raw weight) wholewheat pasta
    250g 0% fat Greek style yoghurt
    2 eggs, beaten
    50g low fat cheese grated (nutritional values are for cheddar with 1/3 less fat than normal)
    1 small clove garlic, crushed

Directions

Heat a frying pan and spray with oil.
Add the onion and celery, season with pepper and a little salt, then cook until soft. Remove the vegetables and set aside. Add the mince to the pan, a handful at a time, tossing and turning as you go, and cook for about 10 minutes, until all the meat is browned.

Return the vegetables to the pan, add the chilli powder, tomatoes, beans and soup, boil and then simmer for 15 minutes.

Meanwhile cook the pasta according to packet instructions.
Preheat the oven to 200C, Gas 6.

Drain the pasta and stir into the mince. Spoon into a large ovenproof dish. Mix the yoghurt, eggs, cheese and garlic together and season. Spoon over the top of the pasta and bake for 20 - 25 minutes or until lightly browned.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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