Lamb Pasta Bake

Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Add the onion, garlic and half the rosemary to the lamb. Give it a stir and lower the heat to medium. Cook until the onion has softened, 4-5 mins. TIP: Rosemary is a strongly flavoured herb so add less if you're not a huge fan.

When the water is boiling, stir in the wheat rigatoni. Cook for 11 mins. When cooked, drain in a colander and return to the pot off the heat. Drizzle on some olive oil to stop it sticking together.

Meanwhile, add the tomato passata, stock powder and water (see ingredients for amount) to the frying pan. Bring to the boil and stir to dissolve the stock powder. Reduce the heat to a simmer and let the sauce thicken and reduce by half, 15 mins. Add the spinach, stir through, and cook until wilted. Preheat your grill to its highest setting.

In a small bowl, mix the remaining rosemary with half the Italian style grated hard cheese and all of the panko breadcrumbs. Season with salt and pepper and stir in a glug of oil. Set aside.