Spinach and Ricotta Pancake Bake
Make pancakes on Shrove Tuesday and serve our spinach and ricotta pancake bake for dinner. For dessert, choose one of our sweet pancake recipes
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a pan, add 2 crushed garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.
Step 2
Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm.
Step 3
Divide the spinach mixture between the ready-made pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.
- Ingredients
- Based on 4 servings
-
4 Pancakes, or crepes, homemade or shop bought 1x Abra-Ca-Debora Original Dutch Style Pancakes x6 405g -
225g Mozzarella, drained and torn into small pieces 2x Sainsbury's Mozzarella Cheese 150g -
50g Parmesan, or vegetarian alternative, grated 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
200g Baby Spinach, bag 1x Sainsbury's Baby Leaf Spinach 200g -
250g Ricotta, tub 1x Sainsbury's Ricotta Cheese 250g -
1tbsp Olive Oil, plus a drizzle 1x Sainsbury's Olive Oil 500ml -
3 Garlic Cloves, crushed 1x Sainsbury's Garlic -
400g Chopped Tomatoes, canned 1x Sainsbury's Chopped Tomatoes Can 400g -
grating Nutmeg, grated 1x Sainsbury's Whole Nutmeg 36g