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.
Creamy Mozzarella & Sweet Potato Pasta Bake
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!
7 plants
Family classics
Serving size
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.)
Nutritional Information
Calories: 685
Protein: 25g
Carbs: 84g
Fat: 29g
Creamy Mozzarella & Sweet Potato Pasta Bake
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!
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Cooking Instructions
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
Plate up
- Serve the pasta bake on plates
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