Courgette salad
This courgette salad is the perfect barbecue accompaniment
Spinach, ricotta & tomato pancake bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 balls (150g) chopped frozen spinach
- 250g ricotta
- a generous grating fresh nutmeg
- 2 tbsp tomato pasta sauce
- 1 tbsp grated cheddarparmesan or gruyère
Nutrition: per serving
- kcal276
- fat16g
- saturates7g
- carbs19g
- sugars6g
- fibre2g
- protein13g
- salt0.8g
Method
step 1
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.
