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
15 oz ricotta
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan
½ tsp garlic powder
1 Tbsp parsley
12 eggroll wrappers
1 jar (26oz) spaghetti sauce
Preheat oven to 375.
In a large bowl, combine ricotta, ½ cup mozzarella, parmesan, egg, garlic powder and parsley. Fill each egg roll with 3-4 Tbsp of filling and roll.
In 9×13-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.