Superquick Lamb and Pasta Bake

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.