Chilli pasta casserole

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By AuntieBulgaria



  • 1 onion chopped

  • 1 red pepper de-seeded and chopped

  • 1 handful cheese

  • 500g beef mince

  • 1 tin chopped tomatoes

  • 300g dried pasta

  • 1 tin kidney beans

  • 1 chilli powder (to taste)


  1. Put pasta on to cook.
  2. Heat oil in a large oven-proof casserole dish or saucepan and fry the onion in a glug of oil until soft.
  3. Add beef mince and brown.
  4. Add tinned tomatoes and chilli powder. Bring to the boil, reduce heat and simmer, covered, for 15 minutes.
  5. Put oven on at 180C to heat up, meanwhile drain the kidney beans and drain the pasta. Chop the peppers if you haven't already.
  6. Mix pasta, kidney beans and chopped pepper into the mince and tomatoes. Cover all with grated cheese, and bung into the oven for 30-35 minutes.

Handy Hint

If you make the larger quantities I find it tastes even nicer on the next night when you don't have the faff of cooking it.

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Meat

  • Pasta

  • Make Ahead

  • beef

This recipe has not been rated.

Rate this recipe

Your comments

  • AuntieBulgaria 26/09/10 22:17

    I think this originally came from a 1980's sainsbury's cook book but is one of the only recipes I can cook from memory. Use a teaspoon of chili for mild, more if you like it spicy.