Italian Spinach and Cheese Baked Crepes

• 1 egg
• 1 pkg. (300 g) frozen chopped spinach, thawed, squeezed dry
• 1 cup light ricotta cheese
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
• 12 crepes (8 inch)
• 1/2 cup Classico di Napoli Tomato & Basil Pasta Sauce

1. Heat oven to 350 degrees F.
2. Combine egg, spinach, ricotta, 1/2 cup shredded cheese and Parmesan.
3. Spoon 2-1/2 Tbsp.
4. spinach mixture down centre of each crepe; roll up.
5. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with pasta sauce and remaining shredded cheese.
6. Cover.
7. Bake 35 min.
8. or until heated through, uncovering for the last 5 min.

egg, light ricotta cheese, philadelphia, cheese, crepes, pasta sauce

Taken from www.kraftrecipes.com/recipes/italian-spinach-cheese-baked-crepes-175245.aspx (may not work)