Chilli Bean Pasta Bake
Nutrition per serving
| Calories | 510 kcal |
| Protein | 19.7 g |
| Carbs | 94.2 g |
| Fats | 9.1 g |
| Saturated Fat | 1.4 g |
| Monounsaturated Fat | 3.9 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 10.2 g |
| Fiber | 14.8 g |
| Sodium | 557 mg |
Ingredients
| Wholegrain Penne Pasta | |
| Chopped Tomatoes (canned) | |
| Cannellini Beans (canned) | |
| Garlic | |
| Olive Oil | |
| Mixed Herbs | |
| Red Chilli Pepper | |
| Bread Crumbs |
1. Pre-heat the oven to 180 degrees (356 F).
2. Boil the kettle and fill a large saucepan with the boiling water. Place on the hob over a medium heat and bring back to the boil, then add the pasta. Cook for 12 minutes and drain.
3. Heat the olive oil in a saucepan over a medium heat. Finely chop the garlic and add to the saucepan. Chop the chilli into small pieces and add to the saucepan along with the tomatoes, herbs, salt and pepper. Cook for 10 minutes.
4. Add the cooked pasta and drained cannellini beans to the sauce and gently stir until combined well.
5. Pour into a baking dish and evenly sprinkle the bread crumbs over the top. Bake for 25 minutes.