Ricotta and spinach pancakes in tomato sauce

Ricotta and spinach pancakes in tomato sauce
  • Serves icon Serves 3
  • Time icon Ready in 30 minutes

This ricotta and spinach pancakes recipe is ready in just 30 minutes making them a perfect midweek meal idea.


  • 225g bag baby leaf spinach
  • 250g tub ricotta
  • 6 ready-made unsweetened pancakes
  • 350g tub fresh tomato and herb pasta sauce
  • 40g vegetarian Parmesan, coarsely grated


  1. Preheat the oven to 200°C/fan180°C/gas 6. Put the spinach in a colander over a sink, pour over boiling water from the kettle to just wilt it, then refresh under cold running water. Squeeze out as much liquid as possible, then transfer to a bowl.
  2. Add the ricotta, season well and mix together. Divide the mixture between the crêpes, spreading it thinly all over 1 side, then roll up.
  3. Spread half the fresh tomato and herb pasta sauce over the base of a large ovenproof dish. Lay the crêpes on top, seam-side down, then spread with the remaining tomato sauce. Sprinkle with the vegetarian Parmesan and bake for 18-20 minutes, until piping hot throughout. Serve 2 pancakes per person with some rustic bread and a rocket salad, if you like.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Savoury pancake recipes

Spinach and ricotta pancakes with spicy red pepper sauce

This savoury recipe sees thin crêpes stuffed with spinach and...

Subscribe to our magazine

Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.