SPINACH, RICOTTA & TOMATO PANCAKE BAKE
This comforting pancake dish with rich ricotta is the perfect easy family supper. It takes just 20 minutes to make for a speedy midweek meal
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Defrost the frozen spinach in the microwave, leave to cool for 1-2 mins and squeeze out as much liquid as you can, then mix with the ricotta, nutmeg and some seasoning. Top six pancakes with the spinach mixture, then roll up and arrange on a baking sheet or in an ovenproof dish. Spoon over the pasta sauce over each pancake, then top each with cheese. Bake for 15-20 mins until hot and bubbling.
Nutrition Facts : Calories 276 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
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