Sweet Potato Pasta Bake with Spinach and Pine Nuts

February 27, 2017

Your new family favourite.

  • Prep: 20 mins
  • Cook: 50 mins


350 g penne or other pasta

1 tbsp olive oil

1 small onion, finely chopped

2 garlic cloves, crushed

500 g lean beef mince

400 g Sweet Potato, peeled, coarsely grated

1 small zucchini, coarsely grated

2 tbsp tomato paste

400 g can diced tomatoes

1 cup salt-reduced beef stock

4 sprigs thyme

50 g baby spinach leaves

100 g ricotta

1/2 cup (40g) grated parmesan

2 tbsp pine 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.