A delicious tomato and cheese sauce that's a big children's pasta favourite, suitable from 11 months


  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic
  • 1 400g can tomatoes
  • 1 medium carrot, grated
  • 25g frozen peas
  • 325g pasta shells
  • 200g ricotta cheese
  • 2 tbsp fresh parsley, chopped


  • STEP 1
    Heat the olive oil in a pan and saute the garlic and chopped onion on a medium heat for about 5 minutes, or until soft.
  • STEP 2
    Add the tomatoes and carrot. Bring to the boil then reduce the heat and allow to simmer, uncovered, for 15 minutes.
  • STEP 3
    Add the peas and simmer for a further 5 minutes, until the peas have cooked through and the sauce has thickened slightly.
  • STEP 4
    Meanwhile cook the pasta in a pan of boiling water as per the instructions on the packet.
  • STEP 5
    Remove the sauce from the heat and stir in the ricotta cheese and parsley, mixing well.
  • STEP 6
    Drain the pasta, roughly chop add the sauce and serve immediately.

Suitable for freezing