so let's plan it then eat it

INGREDIENTS: 350g penne or other pasta 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 500g lean beef mince 400g Sweet Potato, peeled, coarsely grated 1 small zucchini, coarsely grated 2 tablespoons tomato paste 400g can diced tomatoes 1 cup salt-reduced beef stock 4 sprigs thyme 50g baby spinach leaves 100g ricotta 1/2 cup (40g) grated parmesan 2 tablespoons pine nuts METHOD: Cook pasta in a large pan of salted, boiling water until al dente. Drain well Meanwhile, heat oil in a medium pan on medium-high heat. Cook onion and garlic for 3-4 minutes until softened. Add beef and cook until browned, breaking up lumps with a spoon. Add sweet potato and zucchini. Cook for 2 minutes until softened slightly Add paste, tomatoes, stock and thyme. Simmer, uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted Meanwhile, preheat oven to 220°C/200°C fan-forced Combine pasta and beef...

INGREDIENTS: 400g fusilli 1 x 425g tin tuna in spring water, drained and flaked 1 tbsp olive oil 2 garlic cloves, sliced 400g tomato passata 425g chopped tomatoes 10 basil leaves, torn 1/3 cup pitted kalamata olives, chopped 200g Perfect Italiano Mozzarella Cheese METHOD: Cook the fusilli according to packet instructions, drain and set aside Preheat the oven to 180°C Heat the olive oil in a large deep sided pan over a medium heat. Add the garlic and fry for 1 minute before adding the passata and chopped tomatoes. Bring to a simmer and then reduce the heat to low. Add the basil and olives and mix well. Continue to simmer for 5 minutes and then season with salt and pepper to taste Add the drained pasta and tuna to the sauce, and mix well to coat the pasta and break up tuna. Transfer the mixture to a baking dish and sprinkle over the Perfect Italiano Grated Mozzarella. Carefully place in the oven to bake for 20-25 minutes or until golden brown Re...

INGREDIENTS: 400g orecchiette 2 tbsp olive oil 2 chorizo, sliced 2 x 400g tins cherry tomatoes 1 long red chili, deseeded and finely sliced 1/3 cup parsley leaves, chopped 200g Perfect Italiano Perfect Bakes Perfect Italiano Shaved Parmesan, to serve METHOD: Cook the orecchiette according to packet instructions, drain and set aside Preheat the oven to 180°C Heat the olive oil in a large deep sided pan over a medium heat. Add the chorizo and fry for 5 minutes. Add the cherry tomatoes and chili, and continue to cook for 3 minutes or until the tomatoes start to break down. Bring to a simmer and reduce the heat to low. Continue to cook for 5 minutes. Season with salt and pepper and add the parsley Add the drained pasta to the sauce and mix well to coat the pasta. Transfer the mixture to a baking dish and sprinkle over Perfect Italiano Grated Cheese. Carefully place in the oven and bake for 20-25 minutes or until golden brown Remove from the oven, a...