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Lamb Pasta Bake

Lamb Pasta Bake

with Rosemary, Spinach and Creme Fraiche

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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!

Allergens:GlutenMilk
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

200 grams

Lamb Mince

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

1 unit(s)

Garlic Clove

2 sprig(s)

Rosemary

1 pack(s)

Tomato Passata

½ sachet

Chicken Stock Powder

20 grams

Panko Breadcrumbs

(ContainsGluten)

¾ pack(s)

Crème Fraîche

(ContainsMilk)

1 pack(s)

Baby Spinach

Not included in your delivery

150 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)3590 kJ
Energy (kcal)858 kcal
Fat37.0 g
of which saturates15.0 g
Carbohydrate94 g
of which sugars11.0 g
Protein42 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Saucepan
Baking Tray
Plate
InstructionsPDF
Instructions
Brown the Lamb
Brown the Lamb
1

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.

Prep the Veggies
Prep the Veggies
2

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.

Cook the Wheat Pasta
Cook the Wheat Pasta
3

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.

Simmer the Sauce
Simmer the Sauce
4

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.

Make the Crumb
Make the Crumb
5

In a small bowl, mix the remaining rosemary with the panko breadcrumbs and a splash of oil. Season with salt and pepper. Set aside.

Finish and Serve
Finish and Serve
6

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!