Sweet Potato Pasta Bake with Spinach & Pine Nuts

Delight in a comforting and flavorful experience with this sumptuous Sweet Potato and Beef Pasta Bake recipe. A perfect blend of hearty textures and savory goodness, this dish combines lean beef mince, coarsely grated sweet potato, and zucchini to create a rich and satisfying pasta bake. Topped with a luscious mixture of ricotta, parmesan, and pine nuts, this dish is the epitome of comfort food with a wholesome twist. In under an hour, you can create a dinner that brings a touch of elegance to classic flavors.

PREP TIME: 20 minutes

COOK TIME: 50 minutes

MAKES: 6

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
• ½ cup (40g) grated parmesan
• 2 tablespoons pine nuts

INSTRUCTIONS:

1. Cook Pasta: In a large pot of salted, boiling water, cook the pasta until it’s al dente. Drain well and set aside.
2. Sauté Onion and Beef: Heat olive oil in a medium pan over medium-high heat. Cook the chopped onion and crushed garlic for 3-4 minutes until softened. Add the lean beef mince and cook until browned, breaking up lumps with a spoon. Add the coarsely grated sweet potato and zucchini, and cook for an additional 2 minutes until slightly softened.
3. Add Sauce Ingredients: Stir in the tomato paste, diced tomatoes, salt-reduced beef stock, and thyme sprigs. Allow the mixture to simmer, uncovered, for 15-20 minutes until it thickens slightly. Stir in the baby spinach leaves until they wilt into the sauce.
4. Preheat Oven: Preheat the oven to 220°C/200°C fan-forced.
5. Combine Pasta and Beef Mixture: Mix the cooked pasta with the beef and vegetable mixture in an 8-cup capacity ovenproof dish, ensuring even distribution.
6. Top and Bake: Sprinkle the top with dollops of ricotta, grated parmesan, and pine nuts, evenly distributing these ingredients. Bake in the preheated oven for 15-20 minutes or until the top turns golden and slightly crispy.

TIPS:

• Pasta Cooking: Cook the pasta until it’s al dente, as it will continue cooking in the oven. Rinse it briefly under cold water after draining to prevent sticking and ensure it maintains its texture.
• Sweet Potato and Zucchini: Coarsely grating the sweet potato and zucchini provides a unique texture to the dish and ensures they cook evenly.
• Thickening the Sauce: Allow the beef and vegetable mixture to simmer until the sauce thickens. This enhances the flavors and creates a velvety texture that clings to the pasta.
• Layering Flavors: To add a layer of freshness, stir through the baby spinach leaves until they wilt into the sauce, contributing color and nutrients.
• Baking Temperature: Preheating the oven to the specified temperature ensures a properly cooked and golden pasta bake.
• Finishing Touches: The ricotta, parmesan, and pine nut topping brings a delightful contrast of creaminess and crunch. Make sure to evenly distribute these ingredients for a satisfying bite in every forkful.

Savor the delectable blend of flavors and textures in this Sweet Potato and Beef Pasta Bake. With its wholesome ingredients and layers of taste, this dish transforms an everyday dinner into a memorable feast. Serve it up hot, and indulge in the heartwarming satisfaction it brings to your taste buds and dinner table.