DirectionsHeat over to 425F Combine ricotta cheese, two tablespoons Parmesan cheese, flour and marjoram; mix well.
Spread in an ungreased 8- or 9-inch square pan.
Sprinkle with 1/4 cup Parmesan cheese.
Bake for 20 minutes or until top is golden brown.
Cool 10 minutes.
Cut into squares or triangles.
Store in the refrigerator.