When I first discovered this spinach and ricotta pancake bake, it completely changed how I think about Pancake Day. While everyone else was focused on sweet treats and sugar-dusted delights, I found myself craving something more substantial—something that could bridge the gap between our beloved pancake tradition and a proper, satisfying dinner.
This recipe has become my secret weapon for making Shrove Tuesday feel special from morning until night. There’s something so clever about taking those same pancakes we love for breakfast and transforming them into a bubbling, cheese-topped casserole that fills the kitchen with the most incredible aroma. The combination of creamy ricotta, vibrant spinach, and melted mozzarella creates pure comfort in every bite, while that hint of nutmeg adds just the right touch of warmth and sophistication.
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 3 garlic cloves, crushed
- 400g can chopped tomatoes
- 200g bag baby spinach
- 250g tub ricotta cheese
- Fresh nutmeg, for grating
- 4 large pancakes or crêpes (homemade or store-bought)
- 225g ball mozzarella, drained and torn into small pieces
- 50g parmesan cheese, grated (or vegetarian alternative)
- Salt and black pepper, to taste
Instructions
1. Create the tomato base Heat the olive oil in a medium pan over medium heat. Add 2 of the crushed garlic cloves and let them sizzle for just a few seconds until fragrant—be careful not to let them burn. Pour in the chopped tomatoes, season generously with salt and pepper, then let the mixture bubble away for 10-15 minutes until it reduces to a lovely thick sauce.
2. Prepare the spinach While your tomato sauce is simmering, it’s time to tackle the spinach. Pop the entire bag into the microwave for 2 minutes to wilt it down, or if you prefer, tip it into a colander and slowly pour a kettle full of hot water over it. Once it’s cool enough to handle, squeeze out as much liquid as you possibly can—this step is crucial for preventing a watery bake! Roughly chop the drained spinach.
3. Get your oven ready Preheat your oven to 220C/200C fan/gas 7. This high heat will give you that beautiful golden, bubbling top we’re after.
4. Make the ricotta filling In a mixing bowl, combine the ricotta with your prepared spinach, a generous grating of fresh nutmeg, the remaining crushed garlic clove, and a good pinch of salt and pepper. Mix everything together until well combined—it should look creamy and inviting.
5. Assemble your pancake bake Spread your reduced tomato sauce evenly across the base of a shallow baking dish (about 20cm x 30cm works perfectly). Now for the fun part: divide the spinach and ricotta mixture between your 4 pancakes, spreading it over just half the surface of each one. Fold each pancake in half, then fold again to create neat triangular parcels.
6. The final touches Arrange your filled pancake triangles on top of the tomato sauce, then scatter over the torn mozzarella pieces and grated parmesan. Finish with a light drizzle of olive oil—this will help create that gorgeous golden top.
7. Bake to perfection Slide into your preheated oven for 15-20 minutes, until the cheese is bubbling enthusiastically and the top is beautifully golden. You’ll know it’s ready when the whole kitchen smells absolutely divine!
Tips & Variations
Make-ahead magic: This dish is perfect for preparing earlier in the day. Assemble everything up to step 6, cover with foil, and refrigerate. When you’re ready to eat, just pop it in the oven—you might need an extra 5 minutes cooking time if it’s going in cold.
Pancake shortcuts: Don’t have time to make fresh pancakes? Store-bought crêpes work beautifully, or you can even use leftover pancakes from breakfast—just make sure they’re not too thick.
Cheese variations: While mozzarella and parmesan are classic, try mixing in some crumbled feta for a Mediterranean twist, or use gruyere for a more sophisticated flavor profile.
Veggie additions: This recipe is wonderfully adaptable. Try adding sautéed mushrooms, roasted red peppers, or even some sun-dried tomatoes to the ricotta mixture for extra flavor and texture.
Protein boost: For a heartier meal, add some cooked chicken or crispy bacon bits to the filling.
Final Thoughts
What I absolutely love about this spinach and ricotta pancake bake is how it takes something as simple as a pancake and elevates it into a proper dinner that feels both comforting and special. It’s substantial enough to satisfy the heartiest appetites, yet elegant enough to serve to guests who’ll be thoroughly impressed by your creativity.
At 513 calories per serving, it’s a well-balanced meal that delivers 30g of protein and plenty of calcium from all that lovely cheese. The combination of textures—from the tender pancakes to the creamy ricotta and melted mozzarella—creates something truly satisfying that will have everyone asking for seconds.
This has become our traditional Shrove Tuesday dinner, and I love how it gives us a reason to celebrate pancakes twice in one day. There’s something so satisfying about honoring tradition while putting your own creative spin on it.
From my kitchen to yours—happy cooking, and here’s to making every meal a little more special!
Spinach and Ricotta Pancake Bake
Ingredients
Method
- Heat the olive oil in a medium pan over medium heat. Add 2 crushed garlic cloves and let them sizzle until fragrant.
- Pour in the chopped tomatoes, season with salt and pepper, and let it bubble for 10-15 minutes until thickened.
- In the meantime, wilt the spinach in the microwave for 2 minutes or pour hot water over it in a colander. Once cool, squeeze out excess liquid and chop.
- Preheat your oven to 220C (or 200C fan/gas 7).
- In a mixing bowl, combine the ricotta with spinach, a generous grating of nutmeg, the remaining crushed garlic, and a pinch of salt and pepper.
- Spread the tomato sauce across the base of a shallow baking dish.
- Divide the spinach and ricotta mixture among the pancakes, spreading it over half of each one. Fold each pancake into triangular parcels.
- Arrange the filled pancakes on top of the tomato sauce, scatter with mozzarella and parmesan, and drizzle with olive oil.
- Bake for 15-20 minutes, until the cheese is bubbling and golden.