You can also easily make this pasta dish into a simple lasagne, by alternating the sweet potato mixture and pasta. Drizzle the top with cream, top with cheese and bake. So easy, and so delicious!
Sweet Potato and Smoked Mozzarella Baked Pasta Shells
Serves 4-6
Ingredients:
800g (2 large) sweet potatoes, peeled and chopped
4 cloves garlic, crushed
¼ tsp freshly grated nutmeg
½ cup mascarpone
⅓ cup dried breadcrumbs
¼ cup finely grated parmesan
1 tsp finely grated lemon zest
¼ cup toasted walnuts, chopped, plus extra to scatter
250g large dried pasta shells (conchiglioni)
300ml single cream
½ cup vegetable stock
½ cup grated vegetarian smoked mozzarella
1 tbsp extra virgin olive oil
¼ bunch thyme, to serve
Method:
Preheat oven to 200°C (180° fan forced). Place the sweet potato and garlic in a saucepan with cold salted water and bring to a simmer. Cook for 15 minutes, or until tender. Drain and place in a large bowl.
Add the nutmeg, mascarpone, breadcrumbs, parmesan, lemon zest and walnuts to the bowl and mash until smooth.
Meanwhile, cook the pasta shells in salted boiling water for 4 minutes, or until half cooked. Drain. Divide the sweet potato mixture into each shell and place in a deep baking tray. Drizzle with cream and stock, sprinkle with smoked mozzarella and place in the oven.
Bake for 30 minutes or until golden and bubbling. Toss the thyme in oil and scatter over the tray. Cook for a further minute, or until crisp.
Serve with extra walnuts and thyme.
Smart Tip:
You will need 30 large pasta shells for this recipe. You can also make this recipe a simple lasagne – use 250g fresh lasagne sheets and layer in a tray, alternating sweet potato mixture and pasta. Drizzle the top with ¼ cup single cream, top with cheese and bake following the recipe at right.
