Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.27 Kcal (1483 kJ) | ||
| Calories from fat | 226.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.18g | 39% | |
|---|---|---|---|
| Cholesterol | 110.2mg | 37% | |
| Sodium | 561.52mg | 23% | |
| Potassium | 479.25mg | 10% | |
| Total Carbs | 7.41g | 2% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 24.84g | 50% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.1mg | 12% | |
| Calcium | 328.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 161.51 Kcal (676 kJ) | ||
| Calories from fat | 103.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 39% | |
|---|---|---|---|
| Cholesterol | 50.24mg | 37% | |
| Sodium | 256mg | 23% | |
| Potassium | 218.49mg | 10% | |
| Total Carbs | 3.38g | 2% | |
| Sugars | 1.74g | 15% | |
| Dietary Fiber | 0.71g | 6% | |
| Protein | 11.32g | 50% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 1mg | 12% | |
| Calcium | 149.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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