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30 minutes
30 minutes
- 400g fresh ricotta
- 20.00 ml fresh oregano or basil, finely chopped
- 18.20 gm olive oil
- 1 clove garlic, crushed
- 400g can diced tomatoes
- 130g pasta sauce
- Preheat your oven to 150C and prepare an oven tray by lining it with baking paper.
- Mix ricotta and oregano by hand in a small bowl, then form 4 patties. Arrange them on a baking tray, drizzle with half the oil, and bake for 20 minutes until heated through.
- Heat the remaining oil in a small saucepan over medium heat. Cook the garlic for 1 minute, then add the tomatoes and pasta sauce. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes until the sauce thickens slightly. Serve the sauce with baked ricotta.
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