- 12 ounces of Ricotta
- 1 egg
- 1/2 cup Parmesan cheese, grated
- 1 package frozen spinach, thawed
- 8 crepes
- 3 cups tomato sauce
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.