Spinach, ricotta & tomato pancake bake
- Cassie Best
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Serves 6
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 2.8 out of 5.4 ratingsRate
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This comforting pancake dish with rich ricotta is the perfect easy family supper. It takes just 20 minutes to make for a speedy midweek meal
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
6 balls (150g) chopped frozen spinach
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250g ricotta
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a generous grating fresh nutmeg
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2 tbsp tomato pasta sauce
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1 tbsp grated cheddar
parmesan or gruyère
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Nutrition: per serving
- kcal276
- fat16g
- saturates7g
- carbs19g
- sugars6g
- fibre2g
- protein13g
- salt0.8g
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Defrost the frozen spinach in the microwave, leave to cool for 1-2 mins and squeeze out as much liquid as you can, then mix with the ricotta, nutmeg and some seasoning. Top six pancakes with the spinach mixture, then roll up and arrange on a baking sheet or in an ovenproof dish. Spoon over the pasta sauce over each pancake, then top each with cheese. Bake for 15-20 mins until hot and bubbling.
Recipe from Good Food magazine, March 2019
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A star rating of 2.8 out of 5.4 ratings
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