Pasta Bean and Chilli Bake
Recipe from Diabetes UK
- Preparation and cooking time: 40 min
- Serves: 2 servings
- Carbohydrate: 51.5 g carbs per serving
Ingredients
Make it for
2
This recipe makes 2 servings.
- 1 small onion, chopped
- 1/2 red pepper, chopped
- 1 clove garlic, crushed
- 100g lean minced beef/lamb
- 230g tin chopped tomatoes
- 2 TBSP tomato puree
- 1/2 tsp chili powder
- Pinch of paprika
- 75g dried whole meal pasta shapes, cooked and drained
- 215g tin kidney beans, drained and rinsed
- 1 TBSP fresh parsley, chopped
- 15g grated Parmesan cheese
- 25g whole meal breadcrumbs (optional)
Method
- Place the onion, pepper, garlic and mince in a non-stick frying pan and fry for 5 minutes until the mince is browned and the onions are beginning to soften.
- Add the tomatoes, tomato puree, chili powder and paprika to the pan. Bring to the boil, cover and simmer for 10 minutes.
- Meanwhile, cook the pasta according to pack instructions.
- Stir the kidney beans and parsley into the pasta and heat through until beans have softened.
- Transfer to an ovenproof dish. Sprinkle the parmesan cheese over the pasta. If you have whole meal breadcrumbs also sprinkle over the pasta.
- Place the dish under preheated grill for 5 minutes or until golden.
Nutrition
Per serving, as published with the recipe.
- Energy
- 405kcal
- Carbohydrate
- 51.5g
- of which sugars
- 12.8g
- Fibre
- 15.2g
- Protein
- 27.8g
- Total fat
- 6.5g
- of which saturated
- 2.8g
These figures come from the original recipe and are a guide only. If you are counting carbohydrate, check the labels on the ingredients you actually use.
Where this one comes from
Demonstrated at a Cooking Series session and filed under Budget Friendly Meals, and also in Winter Warmers.
Cook this one with us
The Cooking Series runs through the year across the rohe. Free, hands-on, and you take the recipes home.