Chilli beans with pasta
Shell pasta and baked beans in a spicy tomato sauce, baked under cheddar
A hearty, family-friendly bake of shell pasta and baked beans in a spicy tomato, ginger and garlic sauce, topped with cheddar and capsicum rings. Serve hot with garlic bread.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 6
Ingredients
To garnish
Method
0/8 doneStep 1: Cook 5 ½ oz shell macaroni in boiling salted water as the packet says, until just tender, and drain.
10 minStep 2: Heat 1 tbsp butter in a pan over a medium heat, add 2 onions and sauté for about 4 minutes until tender.
4 minStep 3: Add 1 tsp garlic paste and ½ tbsp ginger paste and sauté for 1 minute.
1 minStep 4: Add 4 tomatoes and 2 tsp red chilli powder and cook for 4 minutes.
4 minStep 5: Mix in the pasta, 16 oz baked beans, 2 capsicums, 2 tbsp tomato ketchup and ½ tsp salt and cook for 2 minutes.
2 minStep 6: Heat the oven to 400°F. Transfer the mixture to a greased baking dish and sprinkle 3 ½ oz cheddar cheese on top.
Step 7: Garnish with 1 capsicum and bake for 20 minutes until the cheese is golden. Serve hot with garlic bread.
20 minStep 8: Leftovers reheat well: put them in a greased ovenproof dish, cover with foil and reheat in the oven at 350°F.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 12 g
- Carbs
- 41 g
- Fat
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chilli beans with pasta take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hot pizza gravy
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.