Sweet Potato Pasta Bake with Spinach and Pine Nuts

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

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