Preheat the oven to 400°F (200°C). Fry the sausages in a non-stick frying pan over a medium heat, turning occasionally, for 12-15 minutes, until golden brown. Remove and cool slightly, then slice thickly. Meanwhile, cook the pasta for about 7 minutes, you are only partly cooking the pasta at this stage. Drain the pasta.
Add the onion to the frying pan and fry, stirring often, for 4-5 minutes, until softened. Add the celery and fry for a further 2 minutes.
Combine the onion and celery, sausages, penne, beans and corn in a large ovenproof dish, about 33 x 25 cm in size. In a large pitcher, mix the tomato sauce, Worcestershire sauce and water. Pour over the ingredients in the dish.
Cover the dish closely with a lid or foil, then bake for 25-30 minutes until the pasta is tender and most of the liquid has been absorbed. Serve immediately as the pasta will go soggy if left to stand.
Variations: You could omit the sausages and replace with cheese, adding diced mozzarella to the mixture, and sprinkle the top with a little aged cheddar cheese. Instead of the canned mixed beans use a can of baked beans.
Each serving: 25.5 g protein, 22 g fat of which 8.5 g saturates, 66.5 g carbohydrate, 14 g fibre, 598 Calories