Baked Scrippelle - Scrippelle al Forno

4 to 6 servings (or 8 to 10)

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1 serving Besciamella sauce

1 portion Scrippelle crepes

2 pounds ground beef or turkey

1 large onion, chopped

6 cups fresh parsley, chopped, including stems

1 celery stalk, chopped

1 carrot, peeled and chopped

Salt and fresh black pepper to taste

2-3 tablespoons olive oil

1 cup fresh mozzarella cheese, shredded

1/4 cup fresh Parmesan cheese, grated

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1. Preheat oven to 350 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, parsley, carrot, and celery and sauté until soft. Add the ground meat and continue to sauté until the meat is lightly browned. Remove from heat and drain any grease from the pan.

2. Layer 2 scrippelle on top of each other and spoon 1-2 tablespoons of the meat mixture along one side. Add a heavy sprinkling of mozzarella cheese. Roll the scrippelle to secure the mixture and tuck the ends under. Line the finished scrippelles in a glass 13-by-9-by-2-inch casserole pan. Cover the bottom of the pan with some sauce. Once you have filled the pan with rolled scrippelle, pour the besciamella sauce over the crepes and garnish with the grated cheese.

3. Bake for 30 to 40 minutes. If the sauce begins to harden and thicken, add some water. Remove from the oven and serve.

- From www.italianmomscooking.com

Per serving (based on 10): 573 calories, 43 grams protein, 37 grams carbohydrates, 6 grams sugar, 44 grams fat, 294 milligrams cholesterol, 432 milligrams sodium, 3 grams dietary fiber.EndText