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Preheat the oven to 180°C.
Using a medium sized frying pan, heat the oil and fry the onion, green pepper and carrots over low heat until soft and golden. Add the garlic and fry for another minute.
Stir in the tomato paste, sugar, origanum, seasoning to taste, sour cream and milk.
Add the cooked pasta and mix through. Add the pilchards and gently stir in taking care not to break them up too much.
Spoon into a large ovenproof dish and spread out evenly.
Mix the Mozzarella and Cheddar together and sprinkle over.
Bake for 25 – 30 minutes or until golden and bubbling.
Sprinkle parsley and lemon zest mixture over and serve with garlic bread and salad.
HINTS & TIP:
Use pilchards in chilli tomato sauce for a hotter version.
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