Description
This Egg Roll Manicotti recipe offers a creative twist on classic Italian manicotti by using crispy egg roll wrappers instead of pasta. Filled with a creamy blend of ricotta, mozzarella, parmesan, and seasoned with garlic and parsley, these rolled delicacies are baked in a rich spaghetti sauce topped with melted mozzarella for a comforting and crowd-pleasing dish that takes just 40 minutes to prepare and serves six.
Ingredients
Scale
Cheese Filling
- 1 (15-oz) container ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese (divided into 1 cup for filling, 1 cup for topping)
- ½ cup grated parmesan cheese
- ½ tsp garlic powder
- 1 Tbsp dried parsley
Other Ingredients
- 12 egg roll wrappers
- 1 (24-oz) jar spaghetti sauce
- Nonstick cooking spray (for greasing the baking dish)
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 375ºF (190ºC). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set aside.
- Make the cheese filling: In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated parmesan, the egg, garlic powder, and dried parsley. Mix thoroughly until all ingredients are well incorporated.
- Assemble the manicotti: Lay out an egg roll wrapper, place 3 to 4 tablespoons of the cheese filling in the center, and roll it up carefully, sealing the edges to hold the filling inside.
- Prepare the baking dish: Pour a small amount of spaghetti sauce on the bottom of the prepared dish to prevent sticking and add flavor. Arrange the rolled manicotti seam side down in the baking dish in a single layer.
- Add sauce and cheese topping: Pour the remaining spaghetti sauce evenly over the manicotti rolls. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top to create a cheesy crust when baked.
- Bake covered: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 20 to 25 minutes, allowing the filling to set and flavors to meld.
- Finish baking uncovered: Remove the foil and continue baking for an additional 5 minutes or until the cheese on top is melted and turning golden brown for a bubbly, delicious finish.
Notes
- Ensure the egg roll wrappers are fresh and pliable to prevent cracking when rolling; if slightly dry, lightly mist with water before filling.
- You can substitute fresh parsley if preferred, using about 1 tablespoon chopped.
- This dish can be prepared a day ahead; assemble and refrigerate, then bake when ready.
- For a spicier flavor, add red pepper flakes to the cheese filling or sauce.
- Serve with a side salad or garlic bread for a complete meal.
