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Pancakes with cheese and tomato sauce in dish

Spinach, ricotta & tomato pancake bake

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A star rating of 2.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal276
fat16g
saturates7g
carbs19g
sugars6g
fibre2g
protein13g
salt0.8g
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Ingredients

  • 6 balls (150g) chopped frozen spinach
  • 250g ricotta
  • a generous grating fresh nutmeg
  • 2 tbsp tomato pasta sauce
  • 1 tbsp grated cheddar , parmesan or gruyère

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2019

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Overall rating

A star rating of 2.8 out of 5.4 ratings
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