Egg Roll Manicotti

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 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.

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Comments

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

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