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.
Ingredients
- 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
Method
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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.
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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
