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Prep Time: 10-15 minutes 

Cook Time: 25-30 minutes 

Servings: 6



6 Grande Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
8 ounces good quality Ricotta cheese
1 tablespoon olive oil
2 teaspoons (2 cloves) garlic, minced
One 10-ounce package frozen chopped spinach, thawed and drained
6 ounces shredded low-moisture Mozzarella cheese, divided
2 ounces grated Parmigiano-Reggiano, divided
1 large egg
1 teaspoon kosher salt
¼ teaspoon freshly grated nutmeg 
¼ teaspoon fresh ground black pepper 
24 ounces Botticelli tomato & basil sauce
Fresh basil, for finishing
Fresh parsley, for finishing



    1. Preheat oven to 350°F. Coat a 9-inch x 9-inch baking pan with cooking spray. Set aside.  
    2. Line a large plate with three layers of paper towels. Spread ricotta on top and cover with three more paper towels. Let drain for 5 minutes. 
    3. Remove towels and transfer ricotta to a large mixing bowl. Set aside. 
    4. To a 12-inch nonstick skillet over medium heat, warm the olive oil. Add garlic to pan and cook until fragrant, about 1 minute. 
    5. Remove from heat and transfer garlic oil to the large mixing bowl. Add thawed spinach, 3 ounces of the mozzarella cheese, 1 ounce of the Parmesan, the egg, salt, nutmeg, and ground black pepper. Stir to thoroughly combine and set aside. 
    6. Use 1 Crepini and fold two edges toward the middle to make it more rectangular like a lasagna noodle. 
    7. Spread ⅓ cup of spinach mixture along the base of the Crepini lasagna noodle. 
    8. Roll Crepini firmly around the filling. Repeat process with remaining Crepinis and filling. 
    9. Spread half of the Botticelli tomato & basil sauce over the base of the prepared pan.
    10. Arrange Crepini manicotti in an even layer on top. 
    11. Spread remaining sauce over the manicotti. 
    12. Top with remaining Mozzarella and Parmesan cheese. 
    13. Cover the dish with aluminum foil. 
    14. Bake until mixture is bubbling, 20-25 minutes. 
    15. Remove foil and turn to broil. Bake until the cheese is browned and bubbly, 3-5 minutes. 
    16. Remove from oven and let rest for 10 minutes. Sprinkle with parsley and basil and serve. 


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