Pasta with tomato and ricotta sauce

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

Ingredients

• 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

Method

• 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