Creamy Lamb Pasta Bake Q3
with a Cheesy Crumb
- Sulphites
- Nuts
- Walnuts
- Milk
- Egg
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
BRAND WRITING
Ingredients
½ sachet(s)
Chicken Stock Powder
15 grams
Panko Breadcrumbs
120 grams
Rigatoni Pasta
½ carton(s)
Finely Chopped Tomatoes with Onion and Garlic
7.5 grams
Honey
100 grams
Creme Fraiche
200 grams
Lamb Mince
6 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
20 grams
Wild Rocket
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
62.5 grams
Baby Spinach
Not included in your delivery
1 tbsp
Olive Oil
60 milliliter(s)
Water
Instructions
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 (no oil!) and cook until browned, breaking it up with a spoon, 5 mins. Drain off any fat, then stir in the chopped tomatoes. Stir in the stock 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 for 12 mins then 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 hard Italian cheese in another bowl and add in all 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 salad dressed, toss the rocket in the dressing and scatter over the walnuts. If not, just serve some rocket plain and some with dressing. Spoon the bake into bowls with the salad on the side.
