Spinach Ricotta Pancake Bake Recipes

Steps:

• Heat the oil in a pan, add 2 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.
• 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. Divide the spinach mixture between the 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.

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.