Corned Beef Tomato Sauce:

1. Heat a little olive oil in a deep pan and cook the onions until softened. Add the garlic and cook for just 1 minute, until fragrant.

2. Add the curry powder, tomato paste and beef stock pot/crumbled cube, stir through for 1 minute then mix in the corned beef and cook for another minute until broken down and well incorporated.

3. Add the diced tomatoes, a few dashes of Worcestershire sauce, and season with salt and pepper

4. Simmer covered for 1 hour. At the end of cooking time add the peas.
   
   

Pasta & Alfredo Sauce:

1. Cook pasta according to package instructions. Drain and transfer to a 10x13-inch baking dish.

2. Cook the crushed garlic in melted butter for a few minutes, do not burn.

3. Add the cream, season with salt and pepper and simmer for 10 minutes, until thickened.

4. Add the parmesan cheese, stir through until melted then add the reserved pasta water.

5. Cook for 1 more minute and turn of heat.

Assemble:

1. Mix alfredo sauce and pasta together in your prepared baking dish. Drop spoonful’s of ricotta and lightly spread over the pasta.

2. Spoon corned beef sauce on top leaving an inch border on the sides.

3. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.

4. Bake in oven 190C/375F until bubbling and cheese is melted and golden.

5. Garnish and serve with fresh chopped basil on top.

6. Enjoy!