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Lamb Pasta Bake
Lamb Pasta Bake

Lamb Pasta Bake

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 precurser to the modern bouquet. Show your family some love with this superquick and tasty dish!

Allergens:
Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

200

Rigatoni Pasta

200

Lamb Mince

1

Tomato Passata

1

Garlic Clove**

18.75

Panko Breadcrumbs

112.5

Creme Fraiche

(Contains: Milk)

1

KNORR Chicken Stock

125

Baby Spinach

½

Rosemary

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)878 kcal
Energy (kJ)3674 kJ
Fat33 g
of which saturates19 g
Carbohydrate86 g
of which sugars14 g
Protein50 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan
•Grater
•Large Frying Pan
•Bowl
•Plate
•Baking Dish

Instructions

Brown the Lamb
1

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 5 mins. Drain off any excess fat.

2

Meanwhile, 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 Pasta
3

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 a pinch of salt on to boil for the wheat pasta.

Finish the Sauce
4

Meanwhile, add the tomato passata, stock powder and water (see ingredient list 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.

Make the Crumb
5

While the sauce cooks and when the water is boiling, stir in the wheat rigatoni. Cook for 12 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.

Finish and Serve
6

Mix the crème fraîche into the wheat pasta and season with salt and pepper. Spoon your lamb mixture into an ovenproof dish and top with the creamy pasta. Sprinkle the rosemary breadcrumb mix 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!

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Explore Similar Recipes

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