Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
- 1 medium brown onion, grated, excess liquid squeezed out
- 1 medium sweet potato, peeled and chopped
- 250grams cherry tomatoes, halved
- 2 cup wholemeal penne, cooked
- 2 cup light ricotta
- 1 1/2 cup baby leaf spinach, plus extra to garnish
- 1teaspoons olive oil
- 500grams chicken mince
- 4tablespoons rosemary leaves
Nutrition per serving
2210kJ / 528Cal
2210 Kilojoules or 528 Calories
25% of daily energy intake*
Protein
43.8grams
Fat
18.1grams
Carbs
44.2grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C.
Step 2 of 4
Cook sweet potato in a pot of boiling water for 10 minutes or until tender. Drain and mash roughly with a fork.
Step 3 of 4
Meanwhile, combine mince, rosemary and onion in a bowl and roll into walnut-sized meatballs. Heat oil in a large frying pan over medium heat. Cook meatballs for 4 minutes, turning regularly, or until browned. Set aside.
Step 4 of 4
In a large bowl, add sweet potato, half the ricotta, spinach, tomato and penne and toss to combine. Pour into baking dish, top with meatballs and bake for 15 minutes or until golden. Garnish with spinach leaves and serve with remaining ricotta.
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