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Spinach Ricotta Roll Casserole
12 oz. cooked spinach (fresh or frozen)
2 c. ricotta cheese
1 Tbsp. fresh parsley, chopped
3 egg whites
1 c. all-purpose flour
1 1/3 c. water
1/2 c. Parmesan cheese, finely grated
2 c. marinara sauce
olive oil
Preheat oven to 325 F. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.
Make the crepe batter:
Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. Cook the crepes: lightly coat a crepe pan with olive oil and heat to medium. Ladle 2 1/2 Tbsp crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used.
When the crepes are cooked, assemble the rolls:
Spoon 2 rounded Tbsp of ricotta cheese mixture and 1 Tbsp spinach mixture on each crepe. Fold or roll each crepe to seal in mixture.
Make and cook the casserole:
Place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 325 F for 15 to 20 minutes. Serve with grated Parmesan cheese. Makes 4 servings.
“But doth not the appetite alter? A man loves the meat in his youth that he cannot endure in his age.”
William Shakespeare (1564-1616)
Acorn Squash: This acorn-shaped squash is one of the most widely available among the small winter squash. It measures about 6 inches around and weighs 1 to 2 pounds. Acorn squash is a good source of calcium. Baking is an excellent way to bring out the flavors of this squash.
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