Pancakes with cheese and tomato sauce in dish

Spinach, ricotta & tomato pancake bake

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(1 ratings)

Prep: 5 mins Cook: 15 mins


Serves 6

This comforting pancake dish with rich ricotta is the perfect easy family supper. It takes just 20 minutes to make for a speedy midweek meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal276
  • fat16g
  • saturates7g
  • carbs19g
  • sugars6g
  • fibre2g
  • protein13g
  • salt0.8g
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  • 6 balls (150g) chopped frozen spinach



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

  • 250g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • a generous grating fresh nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 tbsp tomato pasta sauce
  • 1 tbsp grated cheddar, parmesan or gruyère



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Heat oven to 200C/180C fan/gas 6. Defrost the frozen spinach in the microwave, leave to cool for 1-2 mins and squeeze out as much liquid as you can, then mix with the ricotta, nutmeg and some seasoning. Top six pancakes with the spinach mixture, then roll up and arrange on a baking sheet or in an ovenproof dish. Spoon over the pasta sauce over each pancake, then top each with cheese. Bake for 15-20 mins until hot and bubbling.

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Comments, questions and tips

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laurenamy20's picture
3rd May, 2019
This recipe appears to be incomplete (as of 3rd May 2019) - Where's the pancake ingredients/method?
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