Start cooking the onions and garlic in hot olive oil in a double bottom sauce pan. Add the remaining veggies and stir for 2 minutes, season with salt and pepper, stir in the oregano. Add in the tomato paste cook for a further 2 minutes; pour in the wine; allow evaporation. Stir in the tomato sauce and sugar, cook for a couple of minutes further. Drain and rinse the pasta from their liquid, mix with the sauce, beat in the eggs and ricotta. Divide mixture between 2 moulds, sprinkle with grated cheddar and bake till firm and golden in a hot oven, approximately 20 minutes.
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