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, sourdough 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