Bacon Crusted Cheese & Spinach Penne Bake

When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. Pop the spinach into a colander in your sink. Once the pasta is cooked, drain it over the spinach so it's wilted and piping hot. Set aside. TIP: Drizzle with oil to prevent it from sticking.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir-fry until lightly browned, 1-2 mins. Pour the bacon and its fat into a medium bowl. Mix in the breadcrumbs and olive oil for the crumb (see ingredients for amount), season with salt and pepper, then stir to combine. Set aside. IMPORTANT: Cook bacon thoroughly.

Put your frying pan back on medium-high heat. Add the olive oil for the onion (see ingredients for amount) and the onion. Stir-fry until the onion is soft, 3-4 mins, then stir in the flour. Cook until it forms a paste consistency, 1-2 mins. Gradually, stir in the water (see ingredient list for amount) and the stock paste. Bring to the boil, stirring continuously, reduce the heat slightly and add the Italian style herbs, then stir and simmer until thickened, 1-2 mins. Mix in the creme fraiche, then remove from the heat.

Add the Cheddar cheese to the sauce and stir until melted. Taste and season with salt and pepper if needed. Stir the cooked pasta and spinach into the sauce until combined. TIP: Add a splash of water to loosen if you need to. Pour the pasta into an ovenproof dish, then sprinkle the bacon crumb evenly over the top. Bake on the top shelf of your oven until golden, 8-10 mins.