Spinach, Ricotta & Tomato Pancake Bake: 20-Minute Family Comfort

Sometimes the best family meals are born out of pure necessity—those nights when you’re staring into the fridge at 6 PM, everyone’s hungry, and you need something comforting on the table in record time. This spinach, ricotta and tomato pancake bake has saved countless weeknight dinners in my house, transforming a handful of simple ingredients into something that feels like a warm hug on a plate.

What I absolutely love about this recipe is how it takes the stress out of midweek cooking without sacrificing an ounce of flavor or satisfaction. In just 20 minutes from start to finish, you can have a bubbling, golden dish that makes everyone gather around the table with genuine excitement. The combination of creamy ricotta, earthy spinach, and that perfect hint of nutmeg creates something that tastes like it took hours to prepare, when in reality, it’s one of the simplest things you’ll ever make.

This ricotta spinach pancake bake has become our go-to solution for those “what’s for dinner?” moments, and I’ve watched it win over even the pickiest eaters. There’s something magical about how the pancakes soak up just enough of the tomato sauce while staying tender, creating layers of flavor that feel both familiar and special.

Ingredients

• 6 balls (150g) chopped frozen spinach
• 250g ricotta cheese
• Generous grating of fresh nutmeg
• 6 ready-made pancakes (or leftover homemade ones)
• 2 tbsp tomato pasta sauce
• 1 tbsp grated cheese (cheddar, parmesan, or gruyère)
• Salt and black pepper, to taste

Instructions

1. Get your oven ready Heat your oven to 200C/180C fan/gas 6. This high heat will give you that lovely bubbling, golden top we’re after in just 15-20 minutes.

2. Prepare the spinach filling Pop the frozen spinach balls into the microwave to defrost—this usually takes about 2-3 minutes depending on your microwave’s power. Let them cool for a minute or two, then comes the crucial step: squeeze out as much liquid as you possibly can. I like to use a clean tea towel or just my hands—getting rid of excess moisture prevents your bake from becoming watery.

3. Create the ricotta mixture In a mixing bowl, combine the drained spinach with the ricotta cheese and add a generous grating of fresh nutmeg—don’t be shy with it, as nutmeg and spinach are best friends! Season well with salt and pepper, then mix everything together until beautifully combined.

4. Assemble your pancake rolls Lay your pancakes flat and divide the spinach and ricotta mixture evenly between them, spreading it over the surface of each pancake. Roll them up gently but snugly, then arrange them seam-side down on a baking sheet or in an ovenproof dish.

5. Add the finishing touches Spoon the tomato pasta sauce over each rolled pancake—you don’t need much, just enough to add moisture and flavor. Sprinkle your chosen cheese over the top, and you’re ready for the oven!

6. Bake to perfection Slide into your preheated oven for 15-20 minutes, until everything is hot through and the cheese is bubbling and golden. The kitchen will smell absolutely incredible by this point!

this Recipe

Tips & Variations

Pancake shortcuts: Don’t have ready-made pancakes? This recipe works beautifully with store-bought crêpes, leftover pancakes from breakfast, or even thin wraps in a pinch. The key is using something that will roll easily and absorb the flavors.

Spinach alternatives: Fresh spinach works too—just wilt about 200g in a pan with a little garlic, then squeeze out the excess moisture. You could also try this with wilted kale or even finely chopped chard.

Cheese variations: While any melting cheese works, I particularly love this with a sharp cheddar for comfort, parmesan for sophistication, or gruyère for something special. A mixture of cheeses can be divine too!

Make it heartier: For growing appetites, try adding some cooked bacon bits, ham, or leftover roasted chicken to the ricotta mixture. Sun-dried tomatoes or roasted red peppers also make wonderful additions.

Sauce upgrades: While basic tomato pasta sauce is perfect, you could use marinara, a creamy tomato sauce, or even pesto for a different flavor profile entirely.

Make-ahead magic: You can assemble these completely up to a day ahead, cover with foil, and refrigerate. Just add an extra 5 minutes to the cooking time if going straight from the fridge to the oven.

Final Thoughts

What makes this spinach, ricotta and tomato pancake bake so special isn’t just its incredible speed and simplicity—though those qualities certainly don’t hurt on a busy Tuesday night. It’s the way it transforms humble ingredients into something that feels genuinely satisfying and nourishing, the kind of meal that has everyone asking for seconds and requesting it again next week.

At 276 calories per serving with 13g of protein, it’s a well-balanced meal that feels indulgent without being heavy. The creamy ricotta provides richness, the spinach adds nutrition and earthy flavor, while that hint of nutmeg elevates everything to something truly special. And with the melted cheese on top creating those irresistible golden patches, it’s the kind of dish that makes even the most reluctant vegetable eaters clean their plates.

I love how this recipe proves that good food doesn’t have to be complicated or time-consuming. Sometimes the most memorable meals are the ones that come together quickly on ordinary weeknights, bringing the family to the table with smiles and satisfied sighs. It’s comfort food at its finest—simple, honest, and made with love.

From my kitchen to yours—happy cooking, and here’s to making even the busiest nights delicious!