Pancake cannelloni

Pancake cannelloni

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(5 ratings)

Prep: 30 mins Cook: 30 mins

Easy

Serves 4

Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining.

Nutrition and extra info

Nutrition: per serving

  • kcal548
  • fat36g
  • saturates14g
  • carbs25g
  • sugars14g
  • fibre4g
  • protein28g
  • salt2g
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Ingredients

  • 420g pack free-range pork meatballs
  • 400g bag fresh spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tbsp basil pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ¼ tsp ground nutmeg
  • 8 pre-made pancakes
  • 500g carton passata
  • 1 garlic clove, crushed
  • 125g ball mozzarella, torn
  • 1 bunch of basil, leaves only
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.

  2. Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.

  3. Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.

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Comments, questions and tips

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anniebella_w
18th Feb, 2015
5.05
I used veggie meatballs and a tub of cottage cheese because I couldn't find ricotta. It was absolutely delicious. Instead of passata, I whizzed up a tin of tomatoes with crushed garlic and basil.
goodfoodgoodfood
17th Feb, 2015
5.05
I made this today it was very tasty. I made ten pancakes to serve five people. Kept the rest of the ingredients the same quantities just added some basil to the passata. Served with salad and garlic bread. Will make this again as we all enjoyed it.
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