Ingredients
Scale
- 2 tablespoon olive oil
- 6 vegetarian sausages
- 1 white onion diced
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon sage
- 0.5 teaspoon fennel seeds
- Salt and pepper to taste
- 500 g passata
- 300 g pasta
- 150 g cheese sauce
- 10 g grated pecorino cheese
- 30 g grated cheddar cheese
Instructions
- Peel the skins off the sausages and dice them into chunks.
- Heat the olive oil in a pan and add the diced onion. Sauté for 4-5 minutes until softened and slightly translucent.
- Add the sausage chunks and fry them until golden brown and crispy, about 5-6 minutes.
- Add the minced garlic, fennel seeds, and sage, cooking for another minute.
- Stir in the tomato paste, allowing it to cook for a minute or two with the sausage and onion mixture.
- Pour in the passata and season with salt and pepper. Let the sauce simmer for 10 minutes until it thickens.
- Cook the pasta according to the package instructions until al dente.
- Combine the sausage ragu with the cooked pasta, then mix in roughly 75g of cheese sauce.
- Transfer the pasta mixture to a casserole dish. Dot the top with the remaining cheese sauce and sprinkle with grated cheddar and Pecorino cheese.
- Bake in a preheated oven at 395F | 200C for 20 minutes or until the cheese is melted and gooey.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier flavor, consider adding crushed red pepper flakes to the sausage mixture.
You can substitute any of your favorite pasta shapes in this recipe.
If you prefer, add vegetables like bell peppers or spinach for extra nutrition.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 20mg