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Pancake cannelloni

Pancake cannelloni

A star rating of 4.5 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 420g pack free-range pork meatballs
  • 400g bag fresh spinach
  • 2 tbsp basil pesto
  • 250g tub ricotta
  • 1 egg , beaten
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2015


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A star rating of 4.5 out of 5.13 ratings

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