Tomato and chilli bean pasta bake

Photographer: Carolyn Robertson

Serves: 4

Time to make: 30 mins

Ingredients

3 cups dried pasta shells
1 cup green beans
1 cup peas
spray oil
1 red capsicum, chopped (optional)
420g can Wattie’s Mild Chilli Beans
½ x 400g can tomato purée
¾ cup extra-light ricotta cheese

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Instructions

Stay Awake

1 Heat oven to 180°C. Cook pasta following packet directions. Add beans and peas to the pot 3 minutes before pasta is cooked. Drain and set aside.

2 Spray a non-stick frying pan with oil. Once hot add capsicum (if using) and stir until softened and cooked through.

3 Place pasta, beans, peas and capsicum in a large ovenproof dish or bowl. Mix in chilli beans and tomato purée. Dot top of pasta with ricotta and place in oven for 10-15 minutes until golden brown and heated through.

Nutrition Info (per serve)

Calories 521 cal

Kilojoules 2180 kJ

Protein 25 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 90 g

Sugar 20 g

Dietary fibre 11 g

Sodium 420 mg

Calcium 180 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.