Crespelle savory stuffed with ricotta, spinach and tomato sauce
- 1000 g of Koch’s Crespelle Savory
- 400 g of tomato pulp
- 1 teaspoon of tomato paste
- 1/2 onion
- 1 clove of garlic
- Olive oil
- Parmesan cheese
First of all, you must prepare the tomato sauce.
For the sauce...
Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, garlic. Stir to coat. Add tomato paste, tomato pulp, basil, salt, pepper, then simmer. Optional, season with aromatic herbs as desired.
In a large baking dish, spread a little of the tomato sauce over the base. Top the sauce with a layer of frozen crespelle.
Heat oven to 180° C. Bake for 15-20 mins.
Tip: serve them with grated Parmesan cheese!
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Koch's Crespelle Savory
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