150g dried short pasta shapes, such as penne or fusilli
Low-calorie cooking spray
4 frozen Slimming World Syn-free Pork Sausages, defrosted and each chopped into 3-4 chunks
6 spring onions, sliced
2 garlic cloves, crushed
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
400g can red kidney beans in chilli sauce
2 tbsp tomato pure
100g plain quark
2 medium eggs, lightly beaten
Finely chopped fresh flat-leaf parsley, to serve
Pinch of dried chilli flakes, to serve (optional)
Mixed-leaf salad, to serve
1 Preheat your oven to 200C/ fan 180C/gas 6. Cook the pasta according to the pack instructions, then drain and set aside.
2 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Stir-fry the sausages for 3-4 minutes. Reduce the heat to medium, then add the onions, garlic and peppers and stir-fry for a further 6-8 minutes.
3 Stir in the beans and tomato pure, and cook for 2-3 minutes. Remove from the heat and stir in the cooked pasta. Season, stir and transfer to a medium baking dish.
4 Whisk together the quark and eggs and season. Spoon over the pasta mixture and bake for 30-35 minutes, or until lightly browned. Scatter over the parsley and chilli flakes, if you like, and serve with the mixed-leaf salad.