Sweet Potato Pasta Bake with Spinach and Pine Nuts

Ingredients

Scaled for your household (6 portions) · original serves 6

• Dried pasta350 g
• Olive oil1 AU tbsp
• Brown onion1
  finely chopped
• Garlic cloves2
  crushed
• Beef mince500 g
• Sweet potato400 g
  peeled, coarsely grated
• Zucchini1
  coarsely grated
• Tomato puree (paste)2 AU tbsp
• Tinned diced tomatoes400 g
• Beef stock1 cup
• Fresh thyme4 sprig
• Baby spinach50 g
• Ricotta100 g
• Parmesan40 g
• Pine nuts2 AU tbsp

Method

1. 1

   Boil the pasta in salted water until just tender, then drain.

2. 2

   Warm the oil and soften the onion and garlic for 3–4 minutes. Add the beef mince and brown it, breaking up clumps. Stir in the grated sweet potato and zucchini for 2 minutes.

3. 3

   Add tomato paste, canned tomatoes, stock and thyme. Simmer uncovered for 15–20 minutes until slightly thickened, then stir in the spinach.

4. 4

   Heat the oven to 220°C, or 200°C fan forced. Combine the pasta and beef sauce in a 2-litre baking dish.

5. 5

   Top with ricotta, parmesan and pine nuts. Bake for 15–20 minutes until golden.