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Spinach, Ricotta and Tomato Pancake Bake

A comforting, quick dinner that combines creamy ricotta and spinach with pancakes, baked in a rich tomato sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 276
Ingredients Method Notes

Ingredients
  

For the spinach filling
  • 6 balls 6 balls (150g) chopped frozen spinach Defrost in microwave and squeeze out excess moisture.
  • 250 g 250g ricotta cheese
  • 1 generous grating Generous grating of fresh nutmeg Season well with salt and pepper.
For assembly
  • 6 pieces 6 ready-made pancakes Or use leftover homemade pancakes.
  • 2 tbsp 2 tbsp tomato pasta sauce Spoon over rolled pancakes.
  • 1 tbsp 1 tbsp grated cheese Choose from cheddar, parmesan, or gruyère.
  • to taste Salt and black pepper

Method
 

Preparation
  1. Heat your oven to 200C/180C fan/gas 6.
  2. Pop the frozen spinach balls into the microwave to defrost for 2-3 minutes.
  3. Squeeze out excess liquid from the spinach using a tea towel or hands.
  4. In a bowl, combine the drained spinach with ricotta and nutmeg, then season with salt and pepper.
Assembly
  1. Lay pancakes flat and divide the spinach and ricotta mixture evenly, rolling them up snugly.
  2. Place the rolled pancakes seam-side down in a baking dish.
  3. Spoon tomato pasta sauce over each pancake and sprinkle with chosen cheese.
Baking
  1. Bake in the preheated oven for 15-20 minutes until heated through and cheese is bubbling and golden.

Notes

Pancake substitutions: Use store-bought crêpes or wraps if needed. You can assemble pancakes a day ahead and refrigerate, adding 5 minutes to cooking time if baking from the fridge.