PREP: 35 minutes BAKE: 25 minutes STAND: 10 minutes OVEN: 375°F MAKES 5 servings
1 cup chopped fennel (1 medium)
3 cloves garlic, minced
1 tablespoon olive oil
1 6-ounce package fresh baby spinach
1 egg, lightly beaten
1 15-ounce carton ricotta cheese
2⁄3 cup finely shredded Parmesan cheese
1⁄2 teaspoon dried Italian seasoning, crushed
1⁄2 teaspoon finely shredded lemon peel
1 17-ounce jar marinara sauce
1 4.5- to 5-ounce package (10) ready-to-use crepes
1 10-ounce container refrigerated Alfredo pasta sauce
1 cup shredded fontina cheese (4 ounces)
1 Preheat oven to 375°F. For filling, in an extra-large skillet cook fennel and garlic in hot oil over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Add spinach; cook, covered, about 2 minutes or until wilted. Transfer spinach mixture to a sieve; press out excess liquid with the back of a large spoon. In a large bowl combine egg, ricotta cheese, Parmesan cheese, Italian seasoning, and lemon peel. Stir in spinach mixture.
2 Spread half of the marinara sauce in the bottom of an ungreased 3-quart rectangular baking dish. Spoon about 1⁄3 cup of the filling along the center of each crepe; roll up crepe. Arrange crepes, seam sides down, on marinara sauce in dish. Spoon the remaining marinara sauce over crepes down center of dish. Pour Alfredo sauce over crepes, spreading evenly. Sprinkle with fontina cheese.
3 Bake, uncovered, for 25 to 30 minutes or until edges are bubbly. Let stand for 10 minutes before serving.
PER SERVING: 672 cal., 47 g total fat (15 g sat. fat), 159 mg chol., 1,297 mg sodium, 36 g carb., 4 g fiber, 28 g pro.