When you’re running out of steam, here is a great mid-week recipe to throw together. You can make this bake with kale instead of spinach. Quickly put it together, then snuggle on the sofa with your family while it quietly bakes in the oven. Get even more out of this dish with an extra recipe for artichoke & pasta purée for little mouths and butter-fried artichoke pasta from any left overs. 

Serves: 2 adults, 1 child and 1 baby

Preparation Time : 15 minutes

Cooking Time: 35 minutes

Storage: Refrigerate for up to 3 days.

What You’ll Need:

• 300g/10 1/2oz brown rice pasta, millet pasta, quinoa pasta or buckwheat pasta, any shape
• 30g/1oz unsalted butter, plus extra
• for greasing
• 1 onion, finely chopped
• 250g/9oz fresh or defrosted, frozen
• baby spinach leaves, finely chopped
• 225g/8oz ricotta cheese
• 1 tsp chopped rosemary leaves
• 1/2 tsp finely chopped thyme leaves
• 4 tbsp extra virgin olive oil
• 1 3/4 tsp fine sea salt
• 300g/10 1/2oz drained, bottled or tinned artichoke hearts in water or oil, chopped

What To Do:

1. Preheat the oven to 180°C/350°F/gas 4 and grease a large baking dish with butter. Cook the pasta in plenty of boiling water for half the time directed by the packet instructions. Drain well and set aside.

2. Meanwhile, heat the butter in a large, heavy-based frying pan over a medium heat until melted. Add the onion and cook, stirring occasionally, for 5 minutes until beginning to brown. Remove from the heat and mix in the pasta, spinach, ricotta, rosemary, thyme, oil, salt and 290ml/10fl oz/1 cup + 2 tablespoons water and stir until well combined and the ricotta has melted.

3. Arrange the artichokes over the bottom of the baking dish, cover with the spinach and pasta mixture and smooth the surface with a spatula. Bake for 30 minutes until bubbling and beginning to brown. Serve hot.

Artichoke & pasta purée – 6-9 Months

Leave 3 tablespoons of the cooked pasta to cook for the full time directed by the packet instructions. Drain well and chop. Transfer to a blender and add 6 artichoke pieces and 3 tablespoons water. Blend for 30 seconds adding extra water 1 teaspoon at a time, until smooth. Mix in 1 teaspoon of the oil and serve warm.

Butter-fried artichoke pasta

Leave 3 tablespoons of the cooked pasta to cook for the full time directed by the packet instructions. Drain well and chop. Heat 1 teaspoon of the butter in a heavy-based frying pan until melted. Add the pasta, 6 artichoke pieces and 1 teaspoon of the onion and cook for 10 minutes until completely soft. Transfer to a blender and add 3 tablespoons water. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Serve warm.

Extracted from Me, You & the Kids Too, published by Duncan Baird Publishers, London Hardback RRP £14.99.
Available from all Planet Organic Stores and www.planetorganic.com