1 container (15 ounces) ricotta cheese
2 T. plus ¼ cup Parmesan cheese, shredded, divided
2 tsp. flour
¼ tsp. marjoram
Preheat the oven to 425°.
In a medium bowl, combine the ricotta cheese, 2 tablespoons of the Parmesan cheese, flour, and marjoram. Mix well.
Spread the mixture in an ungreased 8- or 9-inch square pan; sprinkle with the remaining ¼ cup Parmesan cheese.
Bake for 20 minutes or until the top is golden brown. Cool for 5 minutes before cutting into 16 squares and serving.
Yields 16 pieces.