Creamy Sausage Pasta Bake

Peel the skins off your sausages and dice them into chunks.
6 vegetarian sausages
Heat the oil in a pan and add the diced onion. Saute for 4-5 minutes until it begins to soften and turn slightly translucent.
2 tablespoon olive oil, 1 white onion
Add the sausage chunks and fry until golden brown and crispy (5-6 minutes).
6 vegetarian sausages
Then, add the garlic, fennel seeds, and sage and cook for another minute.
2 garlic cloves, 0.5 teaspoon fennel seeds, 1 teaspoon sage
Add the tomato paste and stir it into the sausage and onion mixture, cooking off the paste for a minute or two.
1 tablespoon tomato paste
Add the passata and season with salt and pepper. Leave the sauce to simmer for 10 minutes until thickened.
500 g passata, Salt and pepper to taste
Cook your pasta according to the package instructions.
300 g pasta
Add the sausage ragu to the cooked pasta, followed by ~75g of cheese sauce. Mix together.
150 g cheese sauce
Pour the pasta into a casserole dish and dot over the remaining cheese sauce, then top with the grated cheddar cheese and Pecorino.
10 g grated Pecorino cheese, 30 g grated cheddar cheese
Bake at 395F | 200C for 20 minutes or until the cheese is melted and gooey.