Spinach, ricotta & tomato pancake bake

• chopped frozen spinach↗6 balls (150g) g
• ricotta↗250g g
• fresh nutmeg↗a generous grating
• tomato pasta sauce↗2 tbsp tbsp
• grated cheddar1 tbsp tbsp

  parmesan or gruyère

Step-by-step instructions

1. 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.