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Ricotta and spinach pancakes in tomato sauce Recipe

Name: Ricotta and spinach pancakes in tomato sauce
Yield: 3
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

delicious. magazine

This ricotta and spinach pancakes recipe is ready in just 30 minutes making them a perfect midweek meal idea.

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

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.

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