ROTINI WITH RICOTTA CHEESE AND TOMATO PASTA

1 lb. box Rotini Pasta
1 15 oz. container fresh ricotta
1 28 oz. can crushed tomatoes
1 medium onion, chopped
3 cloves garlic, crushed
1 Tbsp. tomato paste
2 Tbsp. freshly grated parmesan cheese
1 Tbsp. olive oil
1 tsp. dried basil
salt & pepper

Start pasta according to directions. In a large skillet, sauté garlic and onion in olive oil until soft and transparent.  Add the ricotta cheese to the pan and stir through the onions and garlic well. Salt & pepper to taste.  Add parmesan cheese, basil, salt and pepper stir again. Add crushed tomatoes and tomato paste mix well and let simmer gently for 10 minutes.

Slice Italian bread into 1" slices.  Spread butter over each slice and sprinkle with garlic salt and parmesan cheese.  Broil under broiler until lightly browned.