
Ricotta and spinach pancakes in tomato sauce
-
Easy
- November 2006

-
Serves 3
-
Ready in 30 minutes
This ricotta and spinach pancakes recipe is ready in just 30 minutes making them a perfect midweek meal idea.
Advertisement
Ingredients
- 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
Advertisement
Method
- 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.
- Add the ricotta, season well and mix together. Divide the mixture between the crêpes, spreading it thinly all over 1 side, then roll up.
- 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.
Advertisement
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it’s so easy and tasty and everyone loves it!