Pasta sauce 1 tablespoon olive oil ½ onion, finely chopped 1 clove garlic, crushed Salt and freshly ground black pepper 1 teaspoon Italian dried mixed herbs 400g can crushed peeled tomato Mushroom, spinach and ricotta mixture 2 tablespoons olive oil 300g Swiss brown (or button) mushrooms, chopped ½ onion, finely chopped 1 clove garlic, crushed 1 teaspoon Italian dried mixed herbs 1 tablespoon balsamic vinegar 250g frozen spinach, thawed and squeezed of excess liquid 500g smooth ricotta 2 cups (200g) grated mozzarella ½ cup (40g) grated parmesan Sweet Potatoes 2-3 medium sweet potato (Kumera) approx. 16cm long x 5cm thick Spiralizer Attachments Parts Fine Spiralizing blade Peeling blade


1. Preheat oven 180C/ 160C (fan forced) and grease a 33cm x 22cm x 5cm rectangular baking dish with cooking spray or oil. 2. To make the pasta sauce, heat oil in a large shallow pan over medium heat. Add onion, garlic, salt and pepper and dried herbs. 3. Cook, stirring frequently for 2-3 minutes or until softened. Add tomatoes and mix well. 4. Reduce heat to low and simmer, stirring occasionally for 10-15 minutes or until slightly thickened. Remove from heat and set aside. 5. To make the mushroom, spinach and Ricotta mixture, heat oil in a large frying pan and add the mushrooms, onion, garlic, dried herbs and season well with salt and pepper. Cook, stirring frequently for 10 minutes or until mushrooms have released their juices and are starting to brown. 6. Stir in balsamic vinegar and spinach and heat through for a further 2-3 minutes. Remove from heat and cool. 7. Attach the flat beater to the Stand Mixer and place Ricotta,1 and a 1/2 cups of the  Mozzarella and half the Parmesan cheese into the bowl. Season with salt and pepper and beat on MEDIUM speed (4) to combine. Add cooled mushroom spinach mixture and continue to mix on LOW speed (2) until mixed through evenly. 8. To spiralizer the sweet potatoes, cut ends off each potato and trim to fit the Spiralizer. Spiralize each sweet potato; you will need approximately 8 cups. 9. To assemble, spoon 1/3 of the tomato sauce into the base of the prepared baking dish. 10. Being layering with half of the spiralized sweet potato and dollop with half of the Ricotta and mushroom mixture on top. 11. Spoon over the next third of tomato sauce, followed by the remaining sweet potato and the rest of the Ricotta mixture. 12. Finally spoon the last of the pasta sauce and scatter over cheeses. Cover with foil and bake for 45 minutes. 13. Remove foil and cook a further 20-30 minutes or until sweet potatoes are tender. Allow to rest for 10 minutes before serving.   Serves 8-10 Preparation: 20 minutes Cook time: 70 minutes