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Egg Roll Manicotti

Savory ricotta and cheese filling rolled in egg roll wrappers and baked with spaghetti sauce for an easy manicotti-style dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 people

Ingredients

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

Instructions

  • Preheat the oven to 375°F and spray a 9x13-inch baking dish with nonstick spray.
  • In a large mixing bowl, stir together the ricotta, 1 cup of the shredded mozzarella, grated Parmesan, egg, garlic powder, and dried parsley until evenly combined.
  • Spoon 3 to 4 tablespoons of the cheese filling onto the center of each egg roll wrapper and roll up tightly, sealing the edge so the seam is on the bottom.
  • Spread a thin layer of spaghetti sauce across the bottom of the prepared baking dish.
  • Place the rolled manicotti seam-side down in the dish in a single layer.
  • Pour the remaining spaghetti sauce over the rolls and sprinkle the top with the remaining 1 cup shredded mozzarella.
  • Cover with aluminum foil and bake for 20 to 25 minutes, then uncover and bake about 5 more minutes until the cheese is melted and lightly golden.

Equipment

  • Mixing Bowl
  • Cheese grater
  • 9x13 inch Baking Dish
  • Aluminum Foil
  • Spoon or Small Scoop

Notes

  • Use 3–4 tablespoons filling per wrapper for even portions.
  • Place rolls seam-side down to prevent unrolling while baking.
  • Grate cheeses fresh for best texture.
  • Let the dish sit a few minutes before serving to set.