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Chilli bean pasta bake

Method

  • Heat a little oil in a large heavy-bottomed pot and gently saute the celery, onion, carrot and garlic until softish. Then add the mince and cook until sealed, continually mashing. Stir in the sambel and add the kidney beans and tomatoes with 1 cup stock and seasonings. Mix well and cook for 20-30 mins until thick and fragrant, adding more stock if needed.
  • When ready, preheat oven to 180°-200°C fan forced (200°-220°C).
  • Cook the penne in lightly salted, boiling water until just under al dente. Then drain well, mix with the bean mixture and briefly cook. Taste for seasoning and spoon the mixture into a large, reasonably flat gratin dish (casserole). Top with a good layer of tasty cheese, a little parmesan and a sprinkling of cream. Then cook in the oven for about 15 mins until golden and bubbling. 
  • Serve with a simple salad or steamed green vegies on the side.

Ingredients

  • olive oil
  • 1 celery stalk, diced
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 1 garlic clove, crushed
  • 500 gm lean minced beef
  • 1 heaped tbsp sambel oelek (or any chilli paste)
  • 1 can red kidney beans, drained & rinsed
  • 2 cans diced tomatoes
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • 300 gm penne
  • grated tasty cheese
  • freshly grated parmesan (optional)
  • cream (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm