Tomato Ricotta Pasta for Babies (9 months+)

groceryIngredients

• 40g small pasta (e.g. stars or tiny shells)
• 1 small ripe tomato, peeled
• 2 tbsp ricotta cheese
• 1 tsp olive oil
• 1 tbsp water

format_list_numberedPreparation

1. 1

   Bring water to a boil and cook the pasta until very soft, then drain.

2. 2

   Score the tomato skin, blanch in hot water for 1 minute, then peel and finely chop.

3. 3

   Cook the chopped tomato with water in a small pan for 5–7 minutes until very soft.

4. 4

   Stir in the ricotta and olive oil, mixing into a smooth, creamy sauce.

5. 5

   Add the cooked pasta and mash lightly to create a soft, cohesive texture.

6. 6

   Cool to lukewarm before serving.

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