WITH the Easter holidays looming, now’s the time to be thinking of quick and easy meals that the whole family can enjoy.

This chilli pasta bake is made with Philadelphia cheese and is guaranteed to satisfy even the biggest appetite.


300g extra lean minced beef
1 large jar ready made chilli con carne sauce
300g penne pasta
100g Philadelphia Light with Garlic & Herbs
1 egg
150g tub zero per cent fat Greek yogurt
40g reduced fat cheddar cheese, grated


Heat the oven to 180C, gas mark 4.

Heat a large frying pan, add the mince and brown then add the chilli sauce and cook over a reduced low heat for five minutes.

Cook the pasta according to the instructions on the pack and drain well. Mix with the chilli sauce to combine and pour into an ovenproof dish.

In a bowl with a whisk, mix the Philly, egg and yogurt and half of the cheddar cheese. Pour the Philly mix over the top of the saucy pasta and top with the remaining cheese. Bake for 20 minutes until browned on top. Serve with salad.