- 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
| - 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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