An Italian vegetable casserole with spinach and cheese

Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do.


(Serves 4)


  1. Preheat oven to Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside.
  2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.
  3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.
  4. 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.
  5. 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.
  6. 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 for 15 to 20 minutes. Serve with grated Parmesan cheese.


If you don't have a crepe pan, you can use a small (6-inch) frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.


Difficulty: moderate.
Time: 1 hour preparation, 20 minutes baking.
Precision: approximate measurement OK.


Kathy Blain 
Organization: California State University, Chico, California, USA 
kgb@csuchico.EDU lll-crg!csuchico!kgb 
Recipe last modified: 21 Nov 87

Original header

Path: decwrl!reid
From: kgb@csuchico.EDU (Kathy Blain)
Newsgroups: alt.gourmand
Subject: RECIPE: Mana's spinach ricotta roll
Message-ID: <13853a@decwrl.DEC.COM>
Date: 8 Jul 88 05:33:56 GMT
Sender: reid@decwrl.DEC.COM
Distribution: alt
Organization: California State University, Chico, California, USA
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