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  1. Home
  2. cannelloni recipe

Pancake Cannelloni

Pasta ... with a pancake twist! The family will love this delicious dinner! - by Barbara Northwood
  • 14 Mar 2019
Pancake Cannelloni
Prep: 30 Minutes - Cook: 30 Minutes - Easy - Serves 4
Proudly supported by

Bored of the same old pancakes ? these savoury pancake cannelloni recipe is the perfect dish for you 

Ingredients

420g pack free-range pork meatballs

400g bag fresh spinach

2 tbsp basil pesto

250g tub ricotta

1 egg, beaten

1/4 tsp ground nutmeg

8 shop-bought pancakes

500g carton passata

1 garlic clove, crushed

125g ball mozzarella, torn

1 bunch of basil, leaves only

Method

  1. Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.

  2. Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop nely. Mix the spinach with the ricotta, egg and nutmeg, then season to taste

  3. Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the lling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.

PER SERVING 

energy 548 kcals • fat 36g • saturates 14g • carbs 25g • sugars 14g • fibre 4g • protein 28g • salt 20g

  • savoury pancakes
  • cannelloni recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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