HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Lamb Pasta Bake
Creamy Lamb Pasta Bake

Creamy Lamb Pasta Bake

with a Cheesy Crumb and Rocket

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This warming and hearty Lamb Pasta Bake with Crumb is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:Cereals containing GlutenSulphitesMilkEggNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Lamb Mince

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ sachet

Chicken Stock Powder

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

½ sachet

Balsamic Vinegar


½ sachet


½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

15 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

½ bag(s)

Baby Spinach

¾ pot(s)

Creme Fraiche


1 bag(s)

Baby Leaves

1 bag(s)



Not included in your delivery

60 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4042 kJ
Energy (kcal)966 kcal
Fat47.0 g
of which saturates17.0 g
Carbohydrate90 g
of which sugars15.0 g
Protein47 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Small Bowl
Oven dish
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a frying pan on high heat. Add the lamb mince (no oil!) and cook until browned, breaking it up with a wooden spoon, 5 mins. Drain off any fat, then stir in the chopped tomatoes. Stir in the stock powder and water (see ingredients for amount). Bring to the boil, then simmer until thickened and reduced by half, 15 mins.


Meanwhile, pop the rigatoni in the pan of boiling water. Cook until 'al dente', around 12 mins. TIP: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When cooked, drain in a colander and return to the pan off the heat. Drizzle with some oil to stop it sticking together.


While the pasta and lamb cook, mix the balsamic vinegar, honey and olive oil (see ingredients for amount) together in a small bowl. Season with salt and pepper. Pop half the cheese in another bowl and add in the panko breadcrumbs. Season with salt and pepper and mix well, then set aside.


Preheat your grill to medium-high. When the lamb mixture has thickened, add the spinach and stir through until wilted, about 2 mins. Season to taste with salt and pepper if needed.


Mix the crème fraîche and remaining hard Italian cheese into the pasta. Spoon the lamb mixture into an ovenproof dish and top with the creamy pasta. Sprinkle the cheesy crumbs on top and grill for 2-3 mins. You want the breadcrumbs to go golden brown but not burn, so watch them closely!


If everyone wants their rocket dressed, toss it in the dressing and scatter over the walnuts. If not, just serve some rocket plain and some with dressing. Spoon the creamy lamb pasta bake into bowls with the rocket on the side. Enjoy!