Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Heat oil in a large, deep 3.5-litre-capacity frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until just softened. Add garlic, cinnamon and allspice. Cook, stirring, for 30 seconds or until fragrant.

Step 3

Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned. Add wine. Cook for 2 minutes or until reduced by half. Add tomatoes and stock. Bring to the boil. Reduce heat to medium. Stir in pasta. Cook, stirring every 5 minutes, for 15 minutes or until pasta is almost tender (not fully cooked). Stir in zucchini. Season with salt and pepper.

Step 4

Meanwhile, whisk ricotta, eggs, flour, yoghurt and 1/3 of tasty cheese in a bowl. Season with salt and pepper. Pour over pasta mixture. Level surface. Sprinkle with remaining tasty cheese and fetta. Bake for 25 minutes or until cheese is golden. Stand for 5 minutes. Sprinkle with parsley. Serve.