A quick and easy adaptation of a non-vegetarian recipe. And its still flavoursome! If you can't get diced tinned tomatoes with garlic and onion - look for a chunky pasta sauce for a substitute OR add your own fresh onion and garlic.
Preheat oven to 180 degrees C. Cook pasta according to packet instructions until al-dente then drain.
Combine the ricotta and Parmesan cheese with the pasta and mix.
Lightly grease the ramekins and make a bottom layer (approx 1/3 of the depth of ramekin). Pat firmly down with a spoon. Add a layer of the tinned diced tomatoes to each ramekin. Make a final top layer of in each ramekin using the pasta mix patting gently down again. Place in oven for 10-15 minutes or until heated through.
Run a knife around the edges and turn upside down on a plate to serve.