Looking for a hearty, flavorful dish that’s as easy to make as it is delicious? Say hello to the Pasta Bean and Chilli Bake! This Mexican-inspired recipe brings together the satisfying textures of pasta, the protein-packed goodness of kidney beans, and the perfect kick of heat from red chillies. In just 40 minutes, you can whip up a comforting meal that’s perfect for family dinners or cozy nights in. Get ready to tantalize your taste buds and impress your guests with this delightful bake that’s sure to become a new favorite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 300g pasta
- 1 can (400g) kidney beans
- 1 can (400g) diced tomatoes
- 1 red chilli
- 1 onion
- 2 cloves garlic
- 1 tsp cumin
- Salt and pepper to taste
- Cheese for topping
Instructions
- Begin by gathering all your ingredients: 300g of pasta, 1 can of kidney beans (400g), 1 can of diced tomatoes (400g), 1 red chilli, 1 onion, 2 cloves of garlic, 1 tsp of cumin, salt and pepper to taste, and cheese for topping.
- Preheat your oven to 180°C (350°F) to prepare for baking the pasta bean and chilli dish.
- In a large pot, bring water to a boil. Add a pinch of salt to the water and then add the 300g of pasta. Cook the pasta according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set it aside.
- While the pasta is cooking, finely chop the onion, garlic, and red chilli. If you prefer less heat, you can remove the seeds from the chilli before chopping.
- In a large skillet or frying pan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and chopped red chilli to the skillet, and sauté for an additional 1-2 minutes until fragrant.
- Stir in the cumin and cook for another minute, allowing the spices to release their aroma.
- Next, add the can of kidney beans (drained and rinsed) and the can of diced tomatoes (with their juice) to the skillet. Stir well to combine all the ingredients.
- Season the mixture with salt and pepper to taste. Allow it to simmer for about 5 minutes, stirring occasionally, so the flavors meld together.
- Combine the cooked pasta with the bean and tomato mixture in the skillet, stirring well to ensure the pasta is evenly coated with the sauce.
- Transfer the pasta mixture into a baking dish, spreading it out evenly. Top generously with cheese.
- Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Enjoy your Pasta Bean and Chilli Bake warm!
Tips
- Customize the Heat: If you're not a fan of spicy food, feel free to remove the seeds from the red chilli before chopping it. You can also substitute it with a milder pepper for a gentler flavor.
- Pasta Perfection: Make sure to cook the pasta until it’s al dente, as it will continue to cook in the oven. This will ensure your dish has the perfect texture.
- Cheese Choices: Experiment with different types of cheese for the topping! Cheddar, mozzarella, or even a spicy pepper jack can add a delightful twist to your bake.
- Add Vegetables: For an extra boost of nutrition, consider adding other vegetables like bell peppers, corn, or spinach to the mix before baking.
- Make Ahead: This dish can be prepared in advance! Assemble everything in the baking dish, cover it, and store it in the fridge for up to a day before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
- Garnish for Flavor: After baking, top your Pasta Bean and Chilli Bake with fresh herbs like cilantro or parsley for an extra burst of flavor and color.Enjoy cooking and savoring this delicious dish!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
