Spinach and ricotta pancakes

Name: Spinach and ricotta pancakes
Total time: 45 min
Yield: Serves 4
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

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Serves 4

Total time: 45 mins

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

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Alternatives

Complete the dish

Try these spinach and ricotta pancakes, then check out our baked pancakes, cottage cheese pancakes, American pancakes, savoury pancakes, sourdough pancakes and protein pancakes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal506
fat21.7g
carbs58.7g
fibre4.5g
protein22.6g
salt2.59g

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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