Goats' Cheese, Leek & Spinach Pasta Bake

1.Preheat the oven to 240°C/220°C (fan)/gas 9.

2.Boil a kettle.

3.Chop your leek in half lengthways and wash thoroughly to remove any grit from between the leaves, then top, tail and slice finely.

4.Peel and finely chop (or grate) your garlic.

5.Add your tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite. Once done, drain the tortiglioni and set it aside for later. Reboil half a kettle.

6.While the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over medium-high heat. Once hot, add the sliced leek and chopped garlic with a pinch of salt and cook for 4-5 min or until beginning to soften.

7.Once the leeks have slightly softened, add your dried oregano and halved cherry tomatoes to the pan and cook for 1-2 min. Meanwhile, chop your basil finely, including the stalks. Wash your spinach, then pat it dry with kitchen paper.

8.Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and give everything a good mix up. Add the cheesy stock with the spinach and season with a generous grind of black pepper. Cook for 1-2 min, stirring frequently, or until the sauce has thickened slightly.

9.Add the drained tortiglioni to the sauce with most of the chopped basil (save some for garnish!) and mix everything together – this is your saucy leek & spinach pasta.

10.Add the saucy leek & spinach pasta to an oven-proof dish, then crumble over the remaining goats' cheese. Top with your pine nut & seed mix and put the dish in the oven for 10-15 min or until golden and crispy – this is your goats' cheese, leek & spinach pasta bake.

11.Serve the goats' cheese, leek & spinach pasta bake topped with the reserved chopped basil and a generous grind of black pepper. Enjoy!