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Florentine artichoke bake with sun-dried tomatoes
Serves: 3-4
Ingredients
- 300g pasta spirals (Di Martino)
- 1 tbsp olive oil (Borges)
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 200g chopped frozen spinach
- Fresh chopped basil and thyme leaves
- Salt and pepper
- 3 eggs
- 400g milk
- 200g Edam cheese (Frico)
- 8 frozen artichoke hearts, quartered (Orogel)
- 10 sun-dried tomatoes, sliced (Camel Brand)
- 2 tbsp fresh breadcrumbs
Method
Start this recipe by half cooking the pasta in a large pot of salted boiling water. Drain and put aside. Meanwhile, heat the oil in a pan and sauté together the onion, garlic and chilli. Add in the chopped defrosted spinach and cook for a further 2 minutes. In a large bowl, beat together the milk and eggs then stir in the sliced sun-dried tomatoes, artichoke quarters, chopped fresh herbs, the spinach mixture and the pasta. Season well with salt and pepper, add in ¾ of the cheese and mix together well. Transfer the mixture into a greased oven dish and top with the remaining grated cheese for 20 minutes. Sprinkle over the bread crumbs and continue to cook for a further 5 minutes to brown.
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