Spinach, ricotta & tomato pancake bake
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Spinach, ricotta & tomato pancake bake

By Cassie Best

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

  • Prep:5 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 276
  • fat 16g
  • saturates 7g
  • carbs 19g
  • sugars 6g
  • fibre 2g
  • protein 13g
  • salt 0.8g

Ingredients

  • 6 balls (150g) chopped frozen spinach
  • 250g ricotta
  • a generous grating fresh nutmeg
  • 2 tbsp tomato pasta sauce
  • 1 tbsp grated cheddar, parmesan or gruyère

Method

  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.

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