SWEET POTATO “PASTA” BAKE

We got spiralizer attachments for our wedding a little over a year ago, and if you do not have one we highly recommend it! You can do so much with it! If you are like me, I LOVE pasta and could eat it for almost any meal. Tyler found this recipe (which as usual we added our own twist to) and we might have found a new favorite.

During the work week we pretty much have set schedules for dinners and this was a great Thursday meal. The other great thing about this is there will be leftovers! It really is delicious!

What you need:

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, we used once again our favorite Rao’s
2-3 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

What you do:

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