Egg Roll Manicotti

Wednesday, April 24, 2013

This manicotti was easy and super delicious.  It tasted like it was from our favorite restaurant.  I used egg roll wrappers in place of the pasta tubes, since they are basically just fresh pasta sheets. They turned out great, and I didn't have to boil the pasta sheets! That is always a win in my book.

I used a three cheese mixture, but I think this would be a really good dish to sneak in some spinach. I am going to start adding frozen spinach to my standard items to keep in my freezer so I can add it so some dishes on the fly. This made 12 manicotti rolls.  I made the whole batch and ate some for lunch the next day.  This would also be a great dish to freeze for a quick weeknight meal.

Egg Roll Manicotti
serves 5-6
(Printable Recipe)

15 oz ricotta
1 egg
1 cup shredded mozzarella cheese, divided
1/2 cup grated parmesan
1/2 tsp garlic powder
1 Tbsp parsley
12 eggroll wrappers
1 jar (26oz) spaghetti sauce

Preheat oven to 375.

In a large bowl, combine ricotta, 1/2 cup mozzarella, parmesan, egg, garlic powder and parsley. Fill each egg roll with 3-4 Tbsp of filling and roll.

 In 9x13-inch baking dish, pour a little sauce on the bottom of the dish. Place rolled manicotti seam side down in dish. Top with remaining sauce and extra mozzarella cheese.

 Bake covered for 20-25 minutes.

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  1. I recently discovered using egg rolls to make these- AMAZING!!!

  2. Are the egg roll wrappers found at the regular grocery store? If so, what section? Thanks.

  3. Rachel - the egg roll wrappers are in the produce section a my grocery store

  4. These sound amazing! Thanks for sharing. I will be trying these this weekend...very nice to know they were good the next day too.

  5. These look like red enchiladas to me! My mind must be on Mexican food. Great idea.