Sweet Potato “Pasta” Bake

Skip traditional pasta and use spiralized sweet potatoes for a healthier twist on cheesy baked pasta! This gluten free, Sweet Potato “Pasta” Bake is a great way to add more vegetables to a comfort food favorite!

Happy November! I can’t believe I’m saying that when it’s been feeling like late summer around here. Today we’re finally having a cool day, but it’s one of only about a handful that we’ve had this fall. Even with the weather being warm, I can’t help but crave baked casseroles and comfort food which is exactly what this Sweet Potato “Pasta” Bake is.

Last weekend my husband took me out for our anniversary dinner. Our anniversary was actually a couple weeks ago, but we decided to wait a week since we were already celebrating his birthday that weekend. We went to a new restaurant called The Palate Food + Wine Bar and oh my goodness was it good! We ordered several plates to share. Charcuterie of course, because we’re obsessed, warm olives with feta, bacon wrapped dates and the star of the meal, pan seared quail with asparagus risotto and a red wine sauce. Our waiter recommended it and we are so glad he did. We couldn’t stop talking about how amazing it was all night.

A unique and genius feature about this place was that they had wine on tap. It was a wine lover’s dream come true! The walls were lined with dispensers similar to how you get soda from a machine, (except classy) but instead of soda it was an enormous selection of different bottles of wine. You load up a card with however much money you want to spend, then it will dispense either a sip, pour or glass size. It’s a great way to try out different wines!

A glass of wine is definitely something that goes well with this Sweet Potato “Pasta” Bake. The flavors in this baked “pasta” dish are all the ones you would find in either a lasagna or baked ziti. Of course instead of ziti or lasagna noodles I spiralized a couple sweet potatoes instead. I thought you might be skeptical about replacing pasta with sweet potatoes, so I had my die hard pasta loving husband give me his opinion. He said it tastes just like lasagna, but without the heavy feeling you get after eating it. He also said spiralizing the sweet potatoes tricks you into thinking it really is pasta. So there you have it, straight from the pasta lover’s mouth, a baked “pasta” recipe that will please everyone!

Sweet Potato “Pasta” Bake

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Skip traditional pasta and use spiralized sweet potatoes for a healthier twist on cheesy baked pasta! This gluten free, Sweet Potato "Pasta" Bake is a great way to add more vegetables to a comfort food favorite!

Print

Ingredients

• 2 large sweet potatoes, peeled and spiralized
• 2 mild or hot Italian turkey sausages, removed from casing, crumbled and cooked
• 2 1/2 cups marinara sauce
• 3 handfuls baby spinach
• 1 cup part skim ricotta cheese
• 1 teaspoon Italian seasoning
• Kosher salt and fresh ground black pepper to taste
• 1/2 cup shredded part skim mozzarella cheese
• 1/4 cup shredded parmesan cheese

Instructions

1. Preheat oven to 375 degrees and spray a 9x13 baking dish or one similar in size with cooking spray.
2. In a bowl mix together the ricotta, Italian seasoning, salt, pepper, 1/4 cup of mozzarella and 2 tablespoons of parmesan cheese until combined, set aside.
3. In a small saucepan over medium heat, add the spinach, marinara sauce and crumbled sausage.
4. Heat the mixture until the spinach wilts.
5. Spread 1/3 of the sauce into the bottom of the baking dish.
6. Top with half of the spiralized sweet potatoes.
7. Top the sweet potatoes with another 1/3 of the sauce and half of the ricotta mixture then repeat the process.
8. Sprinkle the remaining cheese on top then cover the dish with foil and bake for 30 minutes.
9. Remove the foil after 30 minutes and baked for another 10-15 minutes or until it's bubbly and the sweet potatoes are tender.
10. Let it rest for 5-10 minutes before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 210 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 31mg Sodium: 864mg Carbohydrates: 21g Fiber: 4g Sugar: 9g Protein: 15g

More Vegetable “Pasta” Recipes

Pesto Chicken with Zucchini Noodles

Zucchini Lasagna Rolls

Sweet Potato Noodles with Grilled Chicken and Creamy Poblano Sauce