Preheat the oven to very hot (240°C/220°C fan-forced). Grease a 2.5-litre (10-cup) ovenproof dish.
Heat the oil in a large saucepan; add the onion, carrot and garlic, cook, stirring, until the onion is soft. Add the minces to the pan, cook, stirring, until browned.
Stir in the undrained tomatoes, tomato paste and stock; bring to the boil, simmer, uncovered, for about 10 minutes or until it has thickened slightly. Season to taste with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; drain. Return the pasta to the pan. Combine the mince mixture with pasta, pour into the prepared dish.
In a medium bowl, combine the ricotta and half the parmesan; spread over the top of the hot mince and pasta mixture. Drizzle with extra oil. Top with the remaining parmesan.
Bake in a very hot oven for about 15 minutes or until browned.
Serve with a green salad, if desired.
Suitable to freeze and microwave.
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