Baked spinach and ricotta pancakes

Name: Baked spinach and ricotta pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European
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

3 steps

Prep:15minCook:25min

Ready-made-pancakes are used as an alternative to pasta in this delicious Italian-inspired dish with creamy ricotta, spinach and tomato sauce.

Updated at: Thu, 17 Aug 2023 12:06:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories29.5 kcal (1%)

Total Fat1 g (1%)

Carbs3.7 g (1%)

Sugars0.4 g (0%)

Protein1.4 g (3%)

Sodium76.3 mg (4%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

45 servings

1onion

large, halved and sliced butter

1 clovegarlic

1 bagspinach

1 x 250gricotta

50gparmesan

ready - made, look for ones without added sugar

350gtomato pasta sauce

good quality

Instructions

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.

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