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Ingredients
  • 16 homemade crespelles
  • 15 oz part skim ricotta cheese (I use Polly-O)
  • 2 cups shredded part-skim mozzarella cheese (reserve ½ cup) Polly-O
  • 1 large egg
  • 10 oz package frozen spinach, thawed and squeezed really well
  • ¼ cup grated Parmesan Regianno
  • ½ teaspoon kosher salt
  • black pepper, to taste
  • 2 ½ cups jarred marinara or  homemade marinara sauce
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