Lamb Pasta Bake
with Rosemary, Spinach & Crème Fraîche
- Milk
- Egg
In Britain, rosemary is a traditional symbol of love and marriage. Brides once adorned their veils with it - a precurser to the modern bouquet. Show your family some love with this superquick and tasty dish!
Ingredients
½ sachet(s)
Chicken Stock Powder
30 grams
Panko Breadcrumbs
160 grams
Rigatoni Pasta
200 grams
Lamb Mince
1 carton(s)
Tomato Passata
1 unit(s)
Garlic Clove
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
125 grams
Baby Spinach
1 unit(s)
Red Onion
1 bunch(es)
Rosemary
Not included in your delivery
150 milliliter(s)
Water
Nutritional information
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Put a frying pan on high heat and add the lamb mince (no oil!). Break it up with a wooden spoon and leave it relatively undisturbed to cook until well browned, about 5mins. Drain off any excess fat.
Halve, peel and finely chop the red onion. 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 onions have softened, 4-5 mins. Tip: Rosemary is a strongly flavoured herb so add less if you're not a huge fan.
Pop the wholewheat rigatoni in your pan of boiling water. Cook until 'al dente', about 11 mins. Tip: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. 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, chicken stock pot and water (amount specified in the ingredient list). Bring to the boil and stir to dissolve the stock pot. Reduce the heat to a simmer and let the sauce thicken and reduce by half, 15 mins. Then 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 hard Italian cheese and all of the panko breadcrumbs. Season with salt and black pepper and stir in a glug of olive oil. Set aside.
Mix the crème fraîche and remaining hard Italian cheese into the pasta. Spoon your lamb mixture into an ovenproof dish and top with the creamy pasta. Sprinkle the breadcrumb mixture 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!
