Lamb Pasta Bake

Name: Lamb Pasta Bake with Rosemary and Spinach
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: ½ Chicken Stock Powder; 200 Rigatoni Pasta; 200 Lamb Mince; 1 Tomato Passata; 1 Garlic Clove**; 112.5 Reduced Fat Creme Fraiche; 18.75 Panko Breadcrumbs; 125 Baby Spinach; ½ Rosemary; 150 Water

with Rosemary and Spinach

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In Britain, rosemary is a traditional symbol of love and marriage. Brides once adorned their veils with it - a precursor to the modern bouquet. Show your family some love with this superquick and tasty dish!

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Chicken Stock Powder

200

Rigatoni Pasta

200

Lamb Mince

Tomato Passata

Garlic Clove**

112.5

Reduced Fat Creme Fraiche

18.75

Panko Breadcrumbs

125

Baby Spinach

Rosemary

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)763 kcal

Energy (kJ)3192 kJ

Fat25 g

of which saturates12 g

Carbohydrate94 g

of which sugars11 g

Protein38 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Baking Tray

•Plate

Instructions

Put a large saucepan of water with a pinch of salt on to boil for the wheat pasta. Put a frying pan on medium-high heat (no oil!). When hot, add the lamb mince, break it up with a wooden spoon and cook until well browned, about 5 mins. Drain off any excess fat.

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.

Mix the double cream and remaining cheese into the pasta. Spoon your lamb mixture into an ovenproof dish and top with the creamy pasta. Sprinkle the breadcrumbs on top and grill for 2-3 mins. tTIP: You want the breadcrumbs to go golden brown but not burn, so watch them closely! Serve immediately. Enjoy!