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Superquick Lamb and Pasta Bake

Superquick Lamb and Pasta Bake

with Rosemary, Spinach and Crème Fraiche

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In Britain, rosemary is a traditional symbol of love and marriage. Brides once adorned their veils with it, which was a precursor to the modern bouquet! Show your family your love with this superquick and tasty dish!

Tags:Family Friendly
Allergens:Cereals containing glutenMilkEgg

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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 grams

Lamb Mince

400 grams

Wholewheat Rigatoni

(ContainsCereals containing gluten)

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

½ bunch(es)


2 unit(s)

Tomato Passata

1 unit(s)

Chicken Stock Pot

80 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

50 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 pot(s)

Creme Fraiche


1 bag(s)

Baby Spinach

Not included in your delivery

300 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3017 kJ
Energy (kcal)721 kcal
Fat29.0 g
of which saturates15.0 g
Carbohydrate70 g
of which sugars8.0 g
Protein43 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Large Pot
Baking Dish
Instructionsarrow up iconarrow up icon
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Fill your kettle and pop it on to boil. Put a large frying pan on high heat and add the lamb mince (no oil!). Your lamb will brown nicely without too much attention. Break it up with a wooden spoon as it cooks.


When your kettle has boiled pour the water into a pot with a generous pinch of salt and add the pasta. Cook on high heat for 11 mins. When cooked, drain into a colander and return to the pot off the heat. Drizzle over some olive oil to stop it sticking together.


Cut the red onion in half through the root, peel and then chop into very small chunks (ideally ½cm). Add this to your lamb, give it a stir, lower the heat to medium and cook for 4-5 mins.


Meanwhile, peel and grate the garlic (or use a garlic press if you have one). Pull the rosemary leaves off their stalks.. Discard the stalks and chop the leaves finely. Add your garlic and half your rosemary to your lamb and cook for 2 mins. Tip: Rosemary is a strong herb so feel free to reduce the amount if the kids aren't big fans.


Add the tomato passata with the chicken stock pot and the water (amount specified in the ingredient list). Stir well to dissolve the stock pot and then leave to simmer for 10-15 mins. You want your sauce to thicken and reduce by half.


Mix your remaining rosemary with half the hard Italian cheese and all of the panko breadcrumbs in a bowl. Season with salt and black pepper and stir in a glug of olive oil. Keep to one side.


When your pasta is cooked and drained, mix in the crème fraîche and the remaining hard Italian cheese. Taste and add more salt and pepper if needed.


When your lamb has been cooking for 10-15 mins, add the baby spinach, stir through, pop on the lid and cook for another 2 mins until your spinach wilts. Preheat your grill to its highest setting.


Spoon your lamb mixture into an ovenproof dish and top with your creamy pasta. Sprinkle your breadcrumb mixture on top and then pop it under your grill for 3 mins. You want your breadcrumbs to go golden brown, so watch them closely.