Ingredients
- 12 ounces of Ricotta
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 1 package frozen spinach, thawed
- Salt
- 8 crepes
- 3 cups tomato sauce
Directions
Preheat oven to 375 degrees. In bowl combine Ricotta, eggs and half of the Parmesan cheese. Drain spinach and squeeze out remaining water. Add to cheese mixture. Stir to blend. Season with salt and pepper. Take a crepe and top with 3 or 4 tablespoons of cheese and spinach mixture. Roll up. Fill and roll up remaining crepes. In a baking dish spread sauce evenly along bottom. Place stuffed crepes in baking dish. Top with more sauce and Parmesan. Bake for 30 minutes, until bubbly. Serve.
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By geschlatter
St. Charles, MO
on April 25, 2010
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this is extremely similar to an Argentinean (I'm sure it's heavily Italian inspired dish.
What i do differently is that i saute chopped onions and garlic in olive, then toss in the drained spinach for a few minutes. When I mix it in with the egg, ricotta and Parmesan cheese, I also add in a can of Deviled Ham. I think my grandma might also add a little bit of dried parsley, or maybe oregano, or maybe both? Hmmmm, I don't remember, but even just a little bit of italian seasoning would give it a nice touch.
I roll each "canelon" like a burritos and lay them side by side (leaving a little breathing room between each one cause it will swell up a bit. The sauce needs NO meat, it's a basic marinara sauce. Meet would ruin it. I've never used mozzarella either. But I guess you could sprinkle some shredded on top along with the Parmesan.
I'm actually making these for dinner tomorrow and come on here to check out if it was a posted recipe. This is the ONLY way my children will eat spinach.
By Mzski
East Hanover, NJ
on May 29, 2009
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I don't know how anyone would know how or what to a make a crepe with since there are no instructions for. I make my own mancotti (monagaut from scratch, so I do know. Also it's missing mozzerella in the mixture and NEVER MAKE A GRAVY WITHOUT MEAT!
By pawboat1_1376645
Elgin, IL
on January 12, 2006
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This is the closest recipe I have seen to my grandmother's from Naples-it is much lighter using a basic egg crepe to wrap the manicotti, rather than store bought shells. Also, I would use fresh spinach, if available, but the frozen is fine, too. A basic marinara is all you need for sauce-NO MEAT!
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