Sweet Potato Pasta Bake with Spinach and Pine Nuts

SERVES:

DIFFICULTY:
Easy

PREP TIME:
20

COOK TIME:
50

Ingredients

350 g pasta penne or other
1 tbsp olive oil
1 brown onion small, finely chopped
2 cloves garlic crushed
500 g lean beef mince
400 g sweet potato peeled, coarsely grated
1 zucchini coarsely grated
2 tbsp tomato paste
400 g diced tomatoes
1 cup reduced salt beef stock
4 sprigs fresh thyme
50 g baby spinach leaves
100 g ricotta cheese
½ cup parmesan cheese (40g) grated
2 tbsp pine nuts

Method

Cook pasta in a large pan of salted, boiling water until al dente. Drain well.
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.
Add paste, tomatoes, stock and thyme. Simmer, uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted.
Meanwhile, preheat oven to 220C/200C fan-forced.
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.

Notes

Courtesy of Australian Sweet Potatoes

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)