Olive Magazine
Baked Spinach and Ricotta Pancakes Recipe

Baked spinach and ricotta pancakes

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal506
fat21.7g
carbs58.7g
fibre4.5g
protein22.6g
salt2.59g
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Try these baked spinach and ricotta pancakes, then check out our baked pancakes, American pancakes, savoury pancakes, sourdough pancakes and protein pancakes.

Ingredients

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

Method

  • 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.

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