This is a very easy and delicious recipe, great for mid-week dinners.
1 Tin chopped tomatoes
1 tin kidney beans in chilli sauce
1 packet frozen quorn mince
100 ml water
For the topping
250g greek yoghurt
salt and pepper
Make the chilli sauce by cook the onion in a pan with some oil until it is translucent. Add the peppers, mince and the tomatoes and cook for 5 minutes. Add the chilli beans and cook for another 5 minutes or until warmed through. Add the water and 1 teaspoon of vegetable stock.
Meanwhile cook the pasta in boiling water according to the packet instructions.
In a separate bowl mix the topping ingredients together.
When the pasta is cooked drain it and add it to a casserole dish and stir in the chilli. Spread the topping over the top.
Cook uncovered in the oven for 30 minutes on 200 degrees or until bubbling and the topping is cooked.