Spinach And Ricotta Stuffed Pancake Cannelloni

Leftover pancakes? Or wanna sneak a few more nutrients into your cannelloni? Why not give this family friendly twist a try!

Key Details

  • Serves: 6-8 people
  • Prep time: 15 minutes
  • Cook time: 25-30 minutes
  • Difficulty: Easy

Ingredients

  • 300g fresh spinach
  • 500g ricotta cheese
  • 100g grated Parmesan cheese
  • 1 egg
  • small pinch of nutmeg
  • 1/4 tsp chilli flakes (more if you like the heat)
  • 10 crepes (homemade or store-bought)
  • 500g passata 
  • 2 tbsp olive oil 
  • 1 tsp dried oregano 
  • 150g mozzarella cheese, grated 
  • Salt and pepper to taste

  • 300g fresh spinach
  • 500g ricotta cheese
  • 100g grated Parmesan cheese
  • 1 egg
  • small pinch of nutmeg
  • 1/4 tsp chilli flakes (more if you like the heat)
  • 10 crêpes (homemade or store-bought) [why not try my Secret Spinach Crêpes!]
  • 500g passata
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 150g mozzarella cheese, grated
  • Salt and pepper to taste

Wash the spinach thoroughly and blanch it in boiling water for a few minutes. Drain and chop the spinach finely.

In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, egg, nutmeg, chilli flakes, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Lay out the crepes on a clean surface. Place a generous spoonful of the spinach and ricotta filling along one edge of each crepe.
Roll up the crepes tightly to form cannelloni tubes. Place them seam-side down in a baking dish.

Preheat the oven to 180°C/350°F/gas 4.

Mix your passata with the olive oil and oregano and season to taste. Pour the passata sauce over the stuffed crepes, making sure they are fully covered.

Sprinkle the grated mozzarella cheese on top of the tomato sauce.

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Serve and enjoy!

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