Sweet Potato Pasta Bake with Spinach and Pine Nuts

Cook pasta in a large pan of salted, boiling water until al dente. Drain well.
How to cook long and short pasta.
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 220C/200C 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.

Ingredient :

350g penne pasta
1 tbs olive oil
1 onion finely chopped small
2 garlic cloves crushed
500g lean beef mince
400g sweet potato coarsely grated peeled
1 zucchini coarsely grated small
2 tbs tomato paste
400g canned diced tomatoes
1 cup salt-reduced beef stock
4 sprigs thyme
50g baby spinach leaves
100g ricotta
1/2 cup parmesan grated
2 tbs pine nuts