Spinach Ricotta Crepes
|Ground nutmeg||1⁄8 Teaspoon|
|Ricotta cheese||2 Cup (32 tbs)|
|Shredded jack cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
|Cooked chopped spinach||1⁄2 Cup (8 tbs), squeezed|
Prepare Fresh Tomato Sauce.
In a medium size bowl, beat egg with salt, pepper, and nutmeg.
Mix in ricotta cheese, jack cheese, 1/4 cup of the Parmesan cheese, the 1 tablespoon parsley, and spinach.
Spoon an equal amount of ricotta mixture down center of each crepe; roll to enclose.
Spoon about half the tomato sauce into a 9 by 13 inch baking dish.
Place a single layer of filled crepes, seam side down, in sauce.
Cover with remaining sauce and sprinkle evenly with remaining 1/2 cup Parmesan cheese.
Bake, uncovered, in a 350Â° oven for 25 to 30 minutes or until crepes are heated through, cheese is browned, and sauce bubbles all over.
Sprinkle with chopped parsley.
Fresh Tomato Sauce.
Remove stem and root ends from 1 large onion; cut in half lengthwise and thinly slice onion lengthwise so that it falls into slivers.
Heat 3 tablespoons olive oil in a 2 1/2 to 3 quart pan over medium heat; add onion and cook, stirring, until soft but not browned.
Mix in 1 small clove garlic, minced or pressed, and 1 medium size red bell pepper, seeded and chopped; cook, stirring, for 1 more minute.
Mix in 6 medium size tomatoes, peeled and chopped; 1 teaspoon sugar; 1/2 teaspoon salt; and 1/4 cup chopped fresh basil leaves or 1 tablespoon dry basil.
Bring to a boil over high heat, stirring, and cook until tomatoes are soft.
Reduce heat to medium and simmer, uncovered, stirring often, until sauce thickens and is reduced to about 3 cups (25 to 30 minutes).