Serves 4 Prep 30 mins Cook 30 mins £1.80 a portion 548 kcals, 36g fat, 14g sat. fat, 14g sugar
420g pack pork meatballs 400g bag fresh spinach 2 tbsp basil pesto 250g tub ricotta 1 egg, beaten ¼ tsp ground nutmeg 8 shop-bought pancakes 500g carton passata 1 garlic clove, crushed 125g ball mozzarella, torn 1 bunch of basil, leaves only
1 Heat the grill to high and cook the pork meatballs for 12-15 mins on a baking tray. 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. When cool enough to handle, squeeze out any excess liquid and chop. Mix with the ricotta, egg and nutmeg. Season.
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 between pancakes, in a long strip in the centre. Add the meatballs, then roll up. Lay the pancakes on the passata. Top with mozzarella. Bake for 30 mins. Scatter over the basil.