Sweet Potato Pasta Bake with Spinach and Pine Nuts
February 27, 2017
Your new family favourite.
Prep: 20 mins
Cook: 50 mins
350 gpenne or other pasta
1 tbspolive oil
1 small onion, finely chopped
2 garlic cloves, crushed
500 glean beef mince
400 gSweet Potato, peeled, coarsely grated
1 small zucchini, coarsely grated
2 tbsptomato paste
400 gcan diced tomatoes
1 cupsalt-reduced beef stock
4 sprigs thyme
50 gbaby spinach leaves
1/2 cup(40g) grated parmesan
2 tbsppine nuts
1Cook pasta in a large pan of salted, boiling water until al dente. Drain well.
2Meanwhile, 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.
3Add paste, tomatoes, stock and thyme. Simmer, uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted.
4Meanwhile, preheat oven to 220C/200C fan-forced.
5Combine 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.