Cheese and 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 until wilted and piping hot. Drizzle the penne with a little oil to prevent it from sticking. Set aside.

Meanwhile, heat a drizzle of oil in a frying pan on high heat.

Once the oil is hot, add the bacon lardons and stir-fry until lightly browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

In a bowl, mix the bacon and its fat with the breadcrumbs and olive oil for the crumb (see pantry for amount). Season, then set aside.

Pop your (now empty) frying pan back on medium-high heat.

Add the chicken stock paste, mixed herbs, creme fraiche and water for the sauce (see pantry for amount) to the pan. Stir to combine. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

Stir through half the cheese until melted. Taste and season with salt and pepper if needed. Remove from the heat.

Stir through the cooked pasta and wilted spinach until combined. Add a splash of water to loosen the sauce if it's a little thick.

Pour the creamy pasta into an ovenproof dish. Sprinkle over the remaining cheese, then top evenly with the bacon crumb. Bake on the top shelf of your oven until golden, 8-10 mins. IMPORTANT: Cook bacon thoroughly.