Tomato and chilli bean pasta bake
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Time to make:
45 mins (Hands-on time: 30 mins, Cooking time: 15 mins)
$4.04 per serve
(at time of publication)
Full ingredients list:
- 3 cups pasta shells
- 2 cups peas
- 1 large red capsicum, chopped
- 4 tomatoes, chopped
- 420g can chilli beans
- 250g tomato-based pasta sauce
- 1/2 cup reduced-fat ricotta
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oven to 180ºC. Cook pasta following packet instructions. Add peas to pot in the last 3 minutes of cooking. Drain and set aside.
Step 2 Place a non-stick frying pan over medium-high heat and spray with oil. Once hot, add capsicum and tomatoes and stir until softened and warmed through.
Step 3 Place pasta, peas, capsicum and tomatoes into a large ovenproof dish or bowl. Mix in chilli beans and pasta sauce. Place dollops of ricotta on top of pasta mixture and bake for 10–15 minutes, until golden brown on top and heated through.
For meat-eaters, simply include cooked lean beef or lamb mince, and mix with tomatoes and capsicum before baking.
About this recipe
First published: April 2012