We love a good Lamb Pasta Bake with Spinach and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Wheat Rigatoni Pasta(ContainsGluten)
Chicken Stock Powder
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 garlic and half the rosemary to the lamb. Give it a stir and cook until fragrant, 1-2 mins.
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 lamb. 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, 12-15 mins. After 10 mins, stir in the spinach a handful at a time and cook until wilted. Preheat your grill to its highest setting.
In a small bowl, mix the remaining rosemary with the panko breadcrumbs and a splash of oil. Season with salt and pepper. Set aside.
Mix the crème fraîche into the wheat pasta and season with salt and pepper. Spoon the your lamb mixture into an ovenproof dish and top with the creamy wheat pasta. Sprinkle the breadcrumbs on top and grill for 2-3 mins. You want the breadcrumbs to go golden brown but not burn, so watch them closely! Serve immediately. Enjoy!