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Preheat oven to 190°C fan and prepare a 9 inch baking tray
Heat 2 tbsp olive oil in a saucepan over medium-high heat
Add sliced garlic and rosemary and sage leaves, simmer for 2 minutes
Add tomato purée, tinned tomatoes, water, salt and pepper
Simmer covered with a lid with a small gap for 10 minutes
Blanch spinach for 1 minute and squeeze out water, then roughly chop
Pour boiling water over frozen peas and drain after 3 minutes
Squish half the peas with a fork to break them up
Mix spinach, peas, ricotta, grana padano, nutmeg, salt and pepper in a bowl
Taste and adjust seasoning as needed
Transfer mixture to a piping bag and pipe into each pache pasta tube
Pour a layer of tomato sauce into the baking tray
Lay filled pache pasta upright in rows in the tray
Pour remaining tomato sauce over pasta and spread evenly
Mix mascarpone and milk together until combined
Spread mascarpone mixture on top and drizzle with olive oil, salt and pepper
Bake in the middle of the oven for 45 minutes
Cover with tin foil and bake for 15 minutes until pasta is completely cooked
Serve immediately