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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.