Lamb Pasta Bake

Meanwhile, halve, peel and chop the onion into small pieces. 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 to the lamb, stir together and cook until soft, 4-5 mins. Add the garlic and half the rosemary, give it a stir and cook until fragrant, 1-2 mins.

In a small bowl, mix the remaining rosemary with the panko breadcrumbs and a splash of oil. Season with salt and pepper. Set aside. Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta.

Meanwhile, add the tomato passata, red wine stock pot and water (see ingredients for amount) to the lamb. Bring to the boil and stir to dissolve the stock. 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.

While the sauce cooks, add the rigatoni to the boiling water and simmer until cooked, 12 mins. When cooked, drain in a colander and return to the pan off the heat. Drizzle on some olive oil to stop it sticking together.