Step 1 Pre heat oven to 180’C/ 160’C fan/gas mark 4.

Step 2 Cook the pasta until al dente then drain and refresh with cold water.

Step 3 Heat the oil in a pan over a medium heat and crumble in the sausage meat. Break up with a fork to avoid big clumps forming. Add the garlic and fennel and cook for two minutes.

Step 4 Add the lentils and tomato puree and then pour in the tomatoes and stock. Give everything a stir and simmer gently for 25 minutes until the sauce has thickened slightly. Remove from the heat.

Step 5 Place the cooked pasta in a buttered baking dish. Top with the sausage sauce.

Step 6 Dollop blobs of the ricotta and the Parmesan over the top.

Step 7 Bake in the oven for 25 minutes until bubbling and golden.

Step 8 Serve with a green salad.