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Looking for an easy dinner that gets everyone excited about eating their veggies? This Spinach Ricotta Pancake Bake is the answer! It’s packed with fresh spinach, creamy ricotta, and all the cheesy goodness you crave in a weeknight supper, tucked into simple pancakes and baked to golden perfection. It’s healthy, delicious, and totally family-approved even the pickiest eaters will want seconds!
Table of Contents
Ingredient List
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tbsp + drizzle |
| Garlic cloves | 3, crushed |
| Chopped tomatoes | 400g can |
| Baby spinach | 200g bag |
| Ricotta | 250g tub |
| Nutmeg | Grating |
| Pancakes/crêpes | 4, large |
| Mozzarella | 225g ball, torn |
| Parmesan (or veg alt) | 50g, grated |
Equipment You’ll Need
- oven
- frying pans
- colander strainer basket
- cutting board
- chef’s knives
Find all recommended equipment linked above shop via our Amazon affiliate links!
Step-by-Step Instructions
- Heat olive oil in a pan, add 2 crushed garlic cloves, sizzle, then stir in tomatoes. Season and simmer 10-15 minutes until thick.
- Wilt spinach in microwave for 2 minutes or pour hot water over spinach in a colander. Cool, squeeze out excess liquid, and chop.
- Preheat oven to 220C/200C fan/gas 7.
- Mix ricotta, chopped spinach, nutmeg, remaining garlic, salt, and pepper.
- Spread tomato sauce in a shallow baking dish.
- Divide spinach mixture over half of each pancake. Fold twice into a triangle.
- Lay pancakes on sauce. Top with mozzarella, parmesan, and a drizzle of oil.
- Bake 15-20 min until bubbly and golden.
Pro Tips for Success
- Use large pre-made pancakes for convenience.
- Add extra spinach or swap for kale for variation.
- Try shredded chicken for added protein.
- Make ahead and warm in the oven for busy nights.
- Always use a reliable oven and quality pans for best results (oven, frying pans).
Frequently Asked Questions
Can I substitute ricotta?
Yes! Cottage cheese or cream cheese work well.
How to store leftovers?
Cool, wrap tightly, and refrigerate for up to 2 days.
Is this meal kid-friendly?
Absolutely kids love the cheesy pancakes and mild spinach.
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PrintSpinach Ricotta Pancake Bake: 10-Minute Healthy Dinner Win!
Easy, healthy spinach and ricotta pancake bake packed with cheesy goodness, perfect for family dinners.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Dinner
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 tbsp olive oil plus a drizzle
3 garlic cloves, crushed
400g can chopped tomatoes
200g bag baby spinach
250g tub ricotta
Grating of nutmeg
4 large pancakes or crêpes
225g ball mozzarella, drained & torn
50g parmesan or vegetarian alternative, grated
Instructions
1. Heat oil in pan, add 2 garlic cloves, sizzle, add tomatoes, season, simmer 10-15 mins until thick.
2. Wilt spinach in microwave or use hot water in colander. Squeeze liquid, chop spinach.
3. Preheat oven to 220C/200C fan/gas 7.
4. Mix ricotta, spinach, nutmeg, remaining garlic, salt & pepper.
5. Spread tomato sauce in baking dish.
6. Spread spinach mixture over pancakes, fold twice into triangles.
7. Lay pancakes over sauce, top with mozzarella, parmesan, drizzle of oil.
8. Bake 15-20 mins until bubbling and golden.
Notes
Substitute ricotta with cottage cheese or cream cheese.
Add chili flakes for heat.
Can be made vegetarian with cheese swap.
Prepare filling ahead for easy assembly.