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