SYNS: ZERO
SERVINGS: 2

INGREDIENTS

200g Dry Uncooked Pasta
250g Lean 5% Beef Mince
1 400g Tin Chopped Tomatoes
1 Tablsespoon Tomato Puree
1 Large Onion Finely Diced
1 Red Pepper Finely Chopped
200ml Beef Stock
1/2 Teaspoon Dried Mixed Herbs
1/2 Teaspoon Garlic Granules (or 1 clove)
1 Teaspoon Hot Chilli Powder (For Mild)
3 Teaspoons Paprika
1/2 Teaspoon Worcestershire Sauce
200g Kidney Beans, Drained
80g Low Fat Cheddar Cheese (from Healthy Extra portion)
Frylight

 METHOD

• Preheat Oven 200c/180c Fan/Gas Mark 4
• Spritz a pan with a little Frylight and bring to a high heat.
• Add mince and cook until browned. Add onion, Red pepper and Garlic.  Cook for a few minutes.
• Add stock, kidney beans, mixed herbs, chilli powder, paprika and Worcestershire sauce to the pan. Mix thoroughly and cover with a lid. Allow to simmer on a medium heat for 5 minutes. 
• Add chopped tomatoes and allow to simmer for 15 – 20 minutes until 80% of the liquid has reduced. 
• Meanwhile add pasta to salted boiling water and simmer until cooked. 
• Drain the pasta and add this along with the chilli mixture to a large ceramic baking dish. 
• Cover with grated cheese and place into the oven for 20 – 25 minutes.
• Serve with a delicious green salad for extra speedy veg.

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Source: https://fatgirlskinny.net/chilli-pasta-bake/