Steps
- Heat 1 tablespoon of olive oil in a pan. Briefly sizzle two-thirds of 3 crushed garlic cloves, then add 400g of canned chopped tomatoes. Season and simmer for 10-15 minutes, until thick.
- Microwave 200g of baby spinach for 2 minutes, until wilted. Cool, squeeze dry, and chop. Mix with 250g of ricotta, the remaining garlic, grated nutmeg, salt, and pepper.
- Preheat the oven to 425°F / 220°C. Spread the tomato sauce in a shallow 8 × 12in / 20 × 30cm baking dish.
- Divide the spinach mixture among 4 large ready-made crêpes. Fold each in half, then in half again, and arrange over the sauce.
- Scatter with 225g of drained torn mozzarella and 50g of grated Parmesan. Drizzle with olive oil and bake for 15-20 minutes, until bubbling.