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Categories:
olive oil celery carrot ground beef salt Italian style marinara sauce Ricotta cheese Italian cheese blend egg fresh parsley rosemary
Viewed: 109 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1 cup celery, minced
- 12 cup carrot, minced
- 1 lb ground beef
- 14 teaspoon salt
- 2 (14 1/2 ounce) cans Italian-style diced tomatoes
- 1 12 cups marinara sauce
- 15 ounces ricotta cheese
- 2 cups Italian cheese blend
- 1 egg
- 14 cup fresh parsley, chopped
- 34 teaspoon dried rosemary, crushed
- 8 crepes (usually found in the produce dept)
Method
- 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.
- 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.
- 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.
