Spinach-Cheese Stuffed Crepes with Marinara
"This is a company-worthy recipe for stuffed manicotti that uses freshly made crêpes instead of pasta tubes to house the filling. When topped with a homemade marinara, the result is a light, delicate dish that is sure to become a favorite. Both the manicotti and sauce can easily be made ahead of time, then assembled and baked just before serving...."
INGREDIENTS
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3 eggs, lightly beaten
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1 cup all-purpose flour (plus more if needed)
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1-1/4 cups whole milk
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3 tablespoons butter, melted
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1/4 teaspoon salt
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1 10-ounce package frozen spinach, defrosted and well drained
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1 pound ricotta cheese
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Salt and freshly ground black pepper
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1/2 teaspoon freshly ground nutmeg
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1 large egg, lightly beaten
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1 cup finely shredded mozzarella cheese, divided
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1/4 cup grated parmesan cheese
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3 tablespoons olive oil
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1 small yellow onion, finely chopped
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6 cloves garlic, finely chopped
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4 cups diced Italian plum tomatoes, undrained
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1 teaspoon dried oregano
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1/4 teaspoon crushed red pepper (optional)
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Salt and freshly ground black pepper to taste
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1/4 cup fresh parsley, chopped
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2 tablespoons chiffonade of fresh basil
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