SWEET POTATO PASTA BAKE WITH SPINACH AND PINE NUTS
Prep time: 20 minutes Cooking time: 50 minutes 350g penne or other pasta 1 tbsp olive oil
1 small onion, finely chopped 2 garlic cloves, crushed
500g lean beef mince
400g sweet potato, peeled, grated coarsely
1 small zucchini, grated coarsely 2 tbsp tomato paste
400g can diced tomatoes
1 cup salt-reduced beef stock 4 sprigs thyme
50g baby spinach leaves
100g ricotta
1/2 cup (40g) grated parmesan 2 tbsp pine nuts 1. Cook pasta in a large pan of salted, boiling water until al dente. Drain well.
2. Meanwhile, heat oil in a medium pan on medium-high heat. Cook onion and garlic for 3-4 minutes until softened. Add beef and cook until browned, breaking up lumps with a spoon. Add sweet potato and zucchini. Cook for 2 minutes until softened slightly.
3. Add paste, tomatoes, stock and thyme. Simmer, uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted. 4. Meanwhile, preheat oven to 220°C
(200°C fan-forced).
5. Combine pasta and beef mixture in an 8-cup capacity ovenproof dish. Sprinkle with ricotta, parmesan and pine nuts. Bake for 15-20 minutes until golden.