Baked spinach and ricotta pancakes

Name: Baked spinach and ricotta pancakes
Total time: 45 min
Yield: serves 4
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

45 minutes
serves 4
Easy

Ready-made-pancakes are used as an alternative to pasta in this delicious Italian-inspired dish

December 19, 2014 at 2:32 pm

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

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.