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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My supervisor brought her leftovers for lunch the other day and it looked and tasted so good I had to have the recipe. Ingredients:
1 tablespoon olive oil |
1 cup celery, minced |
1/2 cup carrot, minced |
1 lb ground beef |
1/4 teaspoon salt |
2 (14 1/2 ounce) cans italian-style diced tomatoes |
1 1/2 cups marinara sauce |
15 ounces ricotta cheese |
2 cups italian cheese blend |
1 egg |
1/4 cup fresh parsley, chopped |
3/4 teaspoon dried rosemary, crushed |
8 crepes (usually found in the produce dept) |
Directions:
1. Heat oil over medium heat and add celery and carrot. Cook, stirring occasionally, until softened, about 5 minutes. Add ground beef and salt and cook until no longer pink, about 10 minutes. Add tomatoes and marinara sauce and bring to a boil. Reduce to medium low and cook until thickened, about 45 minutes.
2. Preheat oven to 350. Combine ricotta, 1 1/2 cups cheese, egg, parsley and rosemary. Divide filling among crepes, using 1/3 cup for each, covering 1/4 of crepe about 1 inch from end. Roll up from filling end.
3. Spread 1/3 of sauce in a 12 x 9 baking dish. Top with 4 crepes, seam-side down. Top with 1/3 of sauce, then remaining crepes, sauce and 1/2 cup cheese. Cover with foil and bake until hot and bubbly, about 30 minutes.
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