Baked Spinach and Ricotta Pancakes Recipe

Baked spinach and ricotta pancakes

  • serves 4
  • Easy

Ready-made-pancakes are used as an alternative to pasta in this delicious Italian-inspired dish with creamy ricotta, spinach and tomato sauce.


Try these baked spinach and ricotta pancakes, then check out our American pancakessavoury pancakes, potato pancakes and more pancake recipes.



  • onion 1 large, halved and sliced butter
  • garlic 1 clove, crushed
  • spinach 1 bag, washed
  • ricotta 1 × 250g tub
  • lemon 1, zested
  • parmesan 50g, grated
  • ready-made pancakes 8 (look for ones without added sugar)
  • tomato pasta sauce 350g jar, good quality


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a knob of butter in a large pan, until soft, caramelised and dark golden. Add the garlic and spinach and cook until the spinach is completely wilted. Cool.

  • Step 2

    Mix in the ricotta, lemon zest and half the parmesan and season. Divide between 8 pancakes and roll each one up to make an evenly filled tube.

  • Step 3

    Spread ⅓ of the sauce on the bottom of a baking dish. Sit the pancakes side by side in the dish (like cannelloni). Pour the rest of the sauce over. Sprinkle over the rest of the parmesan. Bake for 25-30 minutes until bubbling and the cheese is golden.

Nutritional Information

  • Kcals 506
  • Fat 21.7g
  • Carbs 58.7g
  • Fibre 4.5g
  • Protein 22.6g
  • Salt 2.59g