Preheat a skillet over medium hight heat and add the olive oil.

In a small food processor, add the onion, garlic, carrot, mushrooms and process until finely minced.

When the skillet is hot, add in these minced aromatics, half the oregano and half the rosemary and a pinch of salt, then sauté for 2 minutes until they start to soften up.

At that point add the lamb and season it with salt, pepper, pepper flakes (if using) and the remaining half rosemary and oregano spice.

Saute the lamb with the aromatics until the lamb starts to crumble and cook, then add the crushed tomatoes (or marinara), basil (or pesto) and the extra oregano along with salt and pepper.

Allow the sauce to boil and then lower the heat to low and let the sauce simmer for about 30 minutes. Then add the sour cream and parmesan cheese and let the sauce simmer for 10-15 minutes more.

For the vertical pasta, preheat the oven to 375 degrees.

Place the pasta in a wide dish and soak it in boiling water for 5 minutes to soften them. Place 1/4 cup of sauce at the bottom of each ramekin and sprinkle 2 tablespoons of mozzarella cheese on top.

Then arrange the pasta vertically tight as you can, just leaving a little bit of space for the pasta to expand and cook in the oven.

Take nearly 1/2 cup of extra sauce and pour it over the pasta and sprinkle generously with mozzarella cheese on top, on the side and in-between any spaces you find.

Bake the vertical pasta for 15 minutes until cheese is melted and pasta is softened and cooked.

Serve sprinkled with fresh herbs and Parmesan on top.