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Lamb Pasta Bake

Lamb Pasta Bake

with with Rosemary, Spinach & Crème Fraîche

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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 super quick and tasty dish!

Allergens:Cereals containing glutenSulphitesMilk

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

1 unit(s)


1 unit(s)

Garlic Clove

½ bunch(es)


25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 pack(s)

Tomato Passata

1 unit(s)

Red Wine Stock Paste


1 bag(s)

Baby Spinach

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

100 grams

Creme Fraiche


Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3343 kJ
Energy (kcal)799 kcal
Fat24.0 g
of which saturates13.0 g
Carbohydrate105 g
of which sugars17.0 g
Protein40 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Oven dish
Instructionsarrow up iconarrow up icon
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Put a frying pan on medium-high heat (no oil!). When hot, add the lamb mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Drain off any excess fat.


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.


Once drained, mix the crème fraîche into the pasta and season with salt and pepper. 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 and enjoy!