Pan­cake can­nel­loni


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.

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