Beefy Crepes Manicotti

• 1 tablespoon olive oil
• 1 cup celery, minced
• 12 cup carrot, minced
• 1 lb ground beef
• 14 teaspoon salt
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes
• 1 12 cups marinara sauce
• 15 ounces ricotta cheese
• 2 cups Italian cheese blend
• 1 egg
• 14 cup fresh parsley, chopped
• 34 teaspoon dried rosemary, crushed
• 8 crepes (usually found in the produce dept)

1. Heat oil over medium heat and add celery and carrot.
2. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add ground beef and salt and cook until no longer pink, about 10 minutes.
4. Add tomatoes and marinara sauce and bring to a boil.
5. Reduce to medium low and cook until thickened, about 45 minutes.
6. Preheat oven to 350.
7. Combine ricotta, 1 1/2 cups cheese, egg, parsley and rosemary.
8. Divide filling among crepes, using 1/3 cup for each, covering 1/4 of crepe about 1 inch from end.
9. Roll up from filling end.
10. Spread 1/3 of sauce in a 12" x 9" baking dish.
11. Top with 4 crepes, seam-side down.
12. Top with 1/3 of sauce, then remaining crepes, sauce and 1/2 cup cheese.
13. Cover with foil and bake until hot and bubbly, about 30 minutes.

olive oil, celery, carrot, ground beef, salt, italianstyle, marinara sauce, ricotta cheese, italian cheese blend, egg, fresh parsley, rosemary

Taken from www.food.com/recipe/beefy-crepes-manicotti-371859 (may not work)