Creamy prawn pasta al forno

You might be wondering if this is a pasta bake, and our answer is (Italian accent, please) sì. A bubbling, panko-topped bake with casarecce, a creamy béchamel made with our lobster stock (oh-so bougie), whole prawns and lightly roasted red capsicum. It arrives at yours in a fuss-free tray, ready for the oven, with raw prawns in the mix so they cook gently as it heats under that crisp panko-Parmesan crumb. We lovingly call it Signore Prawno al Forno. You can call it undeniably delicious.