Egg Roll Manicotti

Bright, comforting, and unexpectedly fun to make, this Egg Roll Manicotti takes all the cheesy goodness of traditional manicotti and wraps it up in crispy egg roll wrappers. The result is a party-ready appetizer or weeknight main that’s quick to assemble, easy to bake, and beloved by kids and adults alike. Think melty ricotta and mozzarella wrapped in golden, crunchy shells, tucked into a cozy pool of spaghetti sauce. It’s familiar, but with a playful twist that keeps people coming back for seconds.

Why you’ll love this version

• Fast prep: No boiling tubes of pasta—egg roll wrappers hold the filling perfectly and crisp up in the oven.
• Simple pantry ingredients: Everything you need is likely in the fridge or pantry, and the measurements are straightforward.
• Kid-friendly: The crunchy exterior and gooey interior make these a hit at family dinners.
• Versatile: Serve as an appetizer, side, or main. Pair with a green salad or extra sauce for dipping.

Ingredients

• 1 (15-oz) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated parmesan cheese
• ½ tsp garlic powder
• 1 Tbsp dried parsley
• 12 egg roll wrappers
• 1 (24-oz) jar spaghetti sauce

Taste profile and serving ideas

This dish balances creamy, salty, and herbaceous notes. The ricotta provides a mild, smooth base while mozzarella pulls into long, satisfying strings. Parmesan adds a nutty bite, garlic powder gives a gentle savory lift, and dried parsley lends a hint of freshness. The tomato sauce adds acidity and warmth, anchoring each bite. For serving, place the baked egg roll manicotti over extra warm spaghetti sauce, sprinkle with the remaining mozzarella, and pop back in the oven to melt the top. Add a crisp salad, roasted vegetables, or a loaf of crusty bread to round out the meal.

Prep tips

• Work on a slightly damp surface so the egg roll wrappers don’t dry out while you assemble them.
• Keep a small bowl of water nearby to seal the wrappers securely—dab the edges to create a tight seal.
• Use freshly shredded mozzarella for the best melt and texture; pre-shredded cheese often contains anti-caking agents that affect melting.
• If your oven tends to run hot, check the egg rolls a few minutes early to prevent over-browning.

Step-by-step instructions

Follow these clear, stepwise directions to assemble and bake your Egg Roll Manicotti. The order keeps things efficient, and small tips are included to help you get crisp, beautiful results every time.

1. Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Pour about half of the jar of spaghetti sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer. This sauce layer will prevent sticking and keep the assembled rolls saucy and tender as they bake.
2. Make the filling: In a medium bowl, combine the 15-ounce container of ricotta cheese, the large egg, 1½ cups of the shredded mozzarella (reserve ½ cup for topping later), the ½ cup grated parmesan cheese, ½ teaspoon garlic powder, and 1 tablespoon dried parsley. Stir until everything is evenly mixed and creamy. Taste and adjust seasoning if you’d like—add a pinch of salt or a touch more garlic powder according to preference.
3. Arrange your workspace: Place one egg roll wrapper on a clean, slightly damp surface with a corner pointing toward you, so it looks like a diamond. Keep the remaining wrappers covered with a damp paper towel to prevent drying while you assemble the others.
4. Fill each wrapper: Spoon roughly 2 to 3 tablespoons of the ricotta mixture across the center third of the wrapper, forming a line. Don’t overfill; you want enough room to fold and seal the edges. The amount per wrapper will vary slightly, but aim to use the filling evenly across all 12 wrappers.
5. Seal the rolls: Lightly moisten the two side corners of the wrapper with a dab of water. Fold the left and right corners over the filling, then fold the bottom corner up over the filling and roll tightly toward the top corner, sealing the edge with a small swipe of water. You should end up with a neat, cigar-shaped roll. Repeat until all 12 are filled and sealed.
6. Place in the sauce-lined dish: Arrange the filled rolls seam-side down in the baking dish on top of the layer of spaghetti sauce. Pack them snugly but don’t squish them—leaving a little gap between rolls helps heat circulate and ensures even baking.
7. Add more sauce and cheese: Spoon the remaining spaghetti sauce over the tops of the rolls, covering them evenly. Sprinkle the reserved ½ cup shredded mozzarella over the sauced rolls, aiming for an even layer that will melt and form a bubbly, cheesy topping.
8. Bake: Place the dish in the preheated oven and bake until the wrappers are golden brown and the cheese is melted and bubbly, about 18–22 minutes. Ovens vary, so start checking at 18 minutes. If you’d like a crispier top, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning.
9. Rest and serve: Remove the dish from the oven and let the rolls rest for 5 minutes. This short rest helps the filling set slightly and makes handling easier. Serve the Egg Roll Manicotti warm, spooning a little extra sauce from the dish over each portion. Garnish with a sprinkle of dried parsley or extra parmesan, if desired.

Timing and yields

This recipe yields 12 Egg Roll Manicotti, which is perfect for feeding a family of 4–6 as a main dish or a larger group as an appetizer. Active hands-on time is about 20–30 minutes, and total time including baking is roughly 45 minutes.

Make-ahead and storage

• To assemble ahead: Fill and roll the manicotti, place them seam-side down on a baking sheet, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the sauce and cheese and follow baking instructions, adding a few extra minutes to ensure they’re heated through.
• To freeze: Arrange the filled rolls seam-side down on a parchment-lined tray and freeze until firm. Transfer to a freezer-safe container. When ready to bake, place frozen rolls in the sauce, cover with foil, and bake from frozen at 375°F (190°C) for about 30–35 minutes, then uncover, add cheese, and bake until bubbly.
• To store leftovers: Keep cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick lunch.

Variations and add-ins

There are plenty of simple ways to customize this dish without changing the core recipe:

• Add cooked, crumbled ground beef, turkey, or chicken to the filling for a heartier version—mix it into the ricotta mixture before filling the wrappers.
• Stir a handful of chopped fresh basil or spinach into the filling for a fresh, green note.
• Mix in red pepper flakes to the ricotta mixture for a little heat.
• Swap the spaghetti sauce for a marinated tomato sauce or roasted red pepper sauce for a different flavor profile.

Notes on ingredients

• Ricotta: Use a whole-milk ricotta for richer flavor and creamier texture. Slightly drain very wet ricotta on a paper towel if your container has excess liquid.
• Egg roll wrappers: These are thin wheat-based sheets that form a crisp, flaky shell in the oven. Handle them gently to avoid tearing.
• Cheeses: Freshly shredded mozzarella melts more evenly than pre-shredded varieties. Parmesan adds depth—use good-quality grated parmesan for the best flavor.
• Spaghetti sauce: Use your favorite jarred sauce or a homemade marinara. A slightly herbed sauce complements the filling nicely.

Final thoughts

Egg Roll Manicotti is one of those recipes that feels special but is actually quite easy to throw together. The combination of creamy cheeses, savory garlic, and tangy tomato sauce encased in a crunchy wrapper is irresistible. It’s a great option when you want comfort food without the fuss of boiling pasta or handling heavy casseroles. Make a batch for a weeknight dinner, bring them to a potluck, or serve them as an impressive appetizer for guests—the golden, cheesy rolls will disappear fast.

Enjoy the crispy, cheesy goodness—and if you try any of the variations, leave a note of what worked best for you. Happy cooking!