- Cook mince in a little oil until brown and remove from pan. Cook onion and garlic in a little oil until lightly browned, then add the cooked mince and parsley.
- Place cooked pasta in a large bowl. Add mince mixture, peas, tomatoes, eggs, Perfect Italiano Light Ricotta, and half the grated Perfect Italiano Light Mozzarella. Stir to combine, then spoon into a large baking dish and press down with the back of the spoon. Top with the rest of the Perfect Italiano Light Mozzarella.
- Cover with foil, then bake for 30 minutes in a 180C oven. Remove foil and bake for a further 20 minutes until golden and crispy on top.