The pasta sauce was made with Quorn mince and had passatta, onion and courgette in too. I added a good dose of red wine to the sauce, as well as lots of spices including a good sprinkle of oregano and a tsp of fennel seeds. After adding the sauce to the pasta I stirred through some fat free fromage frais (mixed up with an egg) before adding it the the casserole dish. The pasta was then topped with a mozzarella ball (ripped) and put in the oven until the cheese was bubbling.
We had lots of leftovers! It was great, reheated the next night on the side of a gammon roast.