This is Italian comfort food at its best. Traditionally made with long, round pasta tubes or cannelloni, this filled and baked pasta dish swaps in homemade crêpes for the pasta.  Light-as-air crêpes are filled with a mixture of ground Italian sausage, beef and pork that have been cooked down with a light nutmeg-scented sauce; the flavorful meat is accompanied by a layer of creamy ricotta cheese in each-and-every crêpe, before being rolled up and placed in a baking sheet covered in tomato sauce.  More sauce is added to the top of the filled pastries along with Parmesan cheese and some chopped parsley for a touch of green. (The great thing about taking the time of make a big batch of crêpes is that they freeze very well, and can be defrosted and made into many more sweet or savory dishes over the next couple of weeks!)

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/crepe-cannelloni)

Tagged: baked pasta, cannelloni, comfort food, Crêpe, crêpe batter, crêpe cannelloni, crepes, Fine Cooking, Fine Cooking magazine, ground beef, ground meat, ground nutmeg, ground pork, homemade crêpes, Italian, Italian sausage, Italy, milk, Parmesan cheese, part-skim ricotta cheese, ricotta cheese, tomato sauce