Spinach, ricotta & tomato pancake bake
Ingredients
- Step 1 6 balls (150g) chopped frozen spinach
- Step 2 250g ricotta
- Step 3 a generous grating fresh nutmeg
- Step 4 2 tbsp tomato pasta sauce
- Step 5 1 tbsp grated cheddar , parmesan or gruyère
Calories: 276
Carbohydrate: 19 g
Protein: 13 g
Fat: 16 g
Cook time: 20 minutes
Prep time: 5 minutes
Total time: 25 minutes
Servings: 6
TAGS
Dinner
Main course
1 of 5-a-day
Calcium
Cassie Best
Family
Family friendly
Pancake day
Pancake
ricottum
Savoury pancake
Shrove Tuesday
spinach
Vegetarian
Directions
- 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.