Sweet Potato Pasta Bake with Spinach and Pine Nuts is a hearty and nutritious dish. It combines the sweetness of roasted sweet potatoes with the earthiness of spinach, all tossed with your choice of pasta. The dish is baked until bubbly and topped with toasted pine nuts for a nutty crunch. It’s often finished with a sprinkle of cheese, adding a savory depth. This meal is a great way to enjoy a comforting, veggie-packed pasta dish.
INGREDIENTS:
350g penne or other pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
500g lean beef mince
400g Sweet Potato, peeled, coarsely grated
1 small zucchini, coarsely grated
2 tablespoons 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 tablespoons 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 220°C/200°C 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
