Crepe - Style Manicoti

Serves: 8
Total Calories: 842


16 crepes
1/2 pound ground beef or ground pork
1/2 cup chopped onion
1 small garlic clove, minced
1 can (7 1/2-ounce) tomato, cut up
1 can (6-ounce) tomato paste
1/2 cup water
1 1/2 teaspoons dried basil, crushed
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon fennel seed, crushed
2 beaten eggs
3 cups ricotta cheese or cream style cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4-ounces) shredded mozzarella cheese


1. Prepare crepes set aside. In skillet cook ground beef or ground pork, onion and garli il meat is browned and onion is tender. Drain off fat.
2. Stir in undrained tomatoes, tomato paste, water, basil, 3/4 teaspoon salt, sugar and fennel seed. Cover and simmer for 15 minutes, stirring frequently.

For filling:
1. Combine beaten eggs, ricotta or cottage cheese, Parmesan cheese, parsley, 1/2 teaspoon salt and pepper. Spread about 3 tablespoons filling over unbrowned side of each crepe.
2. Roll up jelly roll style. Place seam side down in 13 x 9 x 2 inch baking dish. Spoon meat mixture over crepes. Cover and bake in 375 degree oven for 25 minutes.
3. Uncover sprinkle with shredded mozzarella cheese. Bake until cheese is melted.

Nutritional Facts:

Serves: 8
Total Calories: 842
Calories from Fat: 83

This Crepe - Style Manicoti recipe is from the Cook'n with Crepes Cookbook. Download this Cookbook today.

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