• 2tbsp Olive oil
  • 1 Onion, finely chopped
  • 1 Clove of garlic
  • 400g Tinned tomatoes
  • 1 Carrot, grated
  • 25g Frozen peas
  • 325g Pasta shells
  • 200g Ricotta cheese
  • 2tbsp 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.


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