Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix the sausagemeat ingredients together, adding salt and pepper at the end. Heat a large frying pan over a medium heat.
Crumble in the sausagemeat and fry until coloured on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes.
Meanwhile cook the gluten free penne in a pan of salted boiling water according to the packet instructions.
Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Top with the mozzarella, Parmesan and bake for 15-20 minutes, or until bubbling and golden.