Creamy Mozzarella & Sweet Potato Pasta Bake

Serving size

1 person 2 people 4 people

Ingredients

20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
400g tomato & herb sauce

(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
250g brown rice penne pasta (Soya)

(Brown rice flour 100%)
200g baby tomatoes
1 sweet potato
8 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
160g sliced cavolo nero
250g mozzarella (Milk)
½ tsp chilli flakes
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)

Allergens

Contains: Eggs, Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	685Kcal
	609kJ	2866kJ
Fat	6.1g	29g
of which saturates	2.2g	11g
Carbohydrates	18g	84g
of which sugars	3.7g	17g
Protein	5.3g	25g
Salt	0.71g	3.3g
Fibre	1.9g	8.9g

Back

7 plants Family classics

Creamy Mozzarella & Sweet Potato Pasta Bake

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Dairy

The ultimate comfort food. This classic pasta bake is packed with gooey roasted sweet potato, tomatoes and cavolo nero. Add our speedy garlic rosemary paste and chilli flakes for warmth, then top with creamy mozzarella. Delish!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Pull out a large baking dish, a large saucepan, a measuring jug & a sieve

Roast the sweet potato

Dice the sweet potato into 2cm cubes. Add to the large baking dish and toss with 1 tbsp oil and a pinch of salt and pepper
Bake for 20-25 mins, until soft and golden

Prep time

Dissolve the stock powder in the jug with 300ml hot water, then add the sundried tomato paste, garlic herb paste and chilli flakes (or to taste). Stir to combine and set aside
Halve the tomatoes. Pick the woody stalks from the cavolo nero

Cook the penne & cavolo nero

Bring the large saucepan filled with salted water to a boil
Once boiling, add the penne and boil for 6-7 mins, until almost cooked. In the final 2 mins, add the cavolo nero to the saucepan
Drain all together and set aside

Time to grill

Once the sweet potato is cooked, remove the baking dish from the oven
Turn the oven to grill on high heat (240C)
Add the tomatoes, stock mixture, cooked pasta and cavolo nero to the baking dish and stir to combine with the sweet potato. Tear over the mozzarella
Grill for 7-10 mins, until golden and bubbling