Baked Ricotta with Tomato Sauce

For 8-12 months. Makes 4

400g firm ricotta
1 tbsp finely chopped fresh oregano
1 tbsp olive oil
1 clove garlic, crushed (optional)
425g can diced tomatoes
1/2 cup bottled tomato pasta sauce
1 tsp sugar

Preheat oven to 160C.
Line oven tray with baking paper.
Combine cheese & oregano in small bowl with your hands & shape into 4 patties.
Place onto prepared tray & drizzle with half of oil.
Bake, uncovered, for 20 min or until heated through.
Meanwhile, heat remaining oil in small saucepan & cook garlic, stirring for 1 min.
Add undrained tomatoes, pasta sauce & sugar & bring to boil.
Reduce heat & simmer uncovered, stirring occasionally, for about 15 min or until sauce thickens.
Serve sauce with baked ricotta.
(Use leftovers yourself in pasta, frittata or pizza.)