cheesy sweet potato & spinach pasta bake

Cheesy Sweet Potato & Spinach Pasta Bake

Recipe:

600 gm                    orange sweet potato (kumara), peeled, thickly sliced

2                             onions, roughly chopped

2 tbs                        olive oil

375gm                     farfalle pasta (bow tie)

250gm                     frozen spinach

375gm                     smooth ricotta

1tbs                         wholegrain mustard

1/4 cup                    thickened cream (60ml)

2x400gm                  diced tomatoes (canned)

125 gm                    grated tasty cheese/mozzarella/goats cheese

Method:

1. Preheat oven to 220'c. Combine sweet potato, onions and oil in a large baking dish and season with salt and pepper. Bake, tossing halfway for 40 minutes or until tender. (fork pokes through easy - not overcooked)
2. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain well.
3. Squeeze spinach to remove excess water, then place in a large bowl and combine with pasta, ricotta, mustard, cream and tomatoes. Season with salt and pepper. 
4. Arrange roasted sweet potato and onions over the base of a 3L (12-cup) oven proof dish. Top the pasta mixture, sprinkle with cheese and bake for 20 minutes or until the top is golden brown.