Sweet Potato Pasta Bake with Spinach and 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 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.

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