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

INSTRUCTIONS:

1. Cook pasta in a large pan of salted, boiling water until al dente. Drain well
2. 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
3. Add paste, tomatoes, stock and thyme. Simmer, uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted
4. ...........
5. ...........

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