Enjoy the ease and deliciousness with this manicotti recipe, perfect for pasta lovers and busy weeknights. Quick, freezer-friendly, and no boiling required. Use fresh egg roll wrappers in place of fresh pasta sheets for a delicious and easy dinner that will come together in no time.

Renowned for its simplicity, ability to be frozen for later use, and the clever incorporation of egg roll sheets, this recipe is an ideal choice for those craving a warm, cheesy delight but lacking the time for extensive preparation. Ready for the oven or freezer in about 20 minutes, it’s perfect for busy weeks.

My girls absolutely adore this manicotti recipe, and I’m a fan of its delightful flavors and straightforward preparation.

Preparing a double or triple batch – enjoying one now and freezing the rest for future meals – is a fantastic strategy that benefits the whole family.

---

Ingredients Needed:

• Ricotta cheese (low fat or whole fat)
• Garlic powder
• Salt
• Pepper
• Eggs
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Eggroll wraps (6×6 inch)
• Spaghetti sauce or homemade red sauce
• Mozzarella cheese, shredded (for topping)

Difference Between Fresh Pasta and Egg Roll Wrappers:

Fresh pasta and egg roll sheets are similar in their ability to absorb flavors and provide a delicate texture. However, they differ primarily in ingredients and thickness. Fresh pasta, typically made from flour, eggs, and water, has a more robust and slightly chewier texture. Eggroll sheets, often containing a mix of flours, are a little thinner and more delicate, making them a convenient and effective substitute in dishes like this manicotti recipe.

---

Recipe Overview

*Find the full recipe and instructions in the recipe card below*

Prepare the cheese filling by mixing ricotta, garlic powder, salt, pepper, eggs, and both cheeses. In an 8×8 inch baking dish sprayed with non-stick spray, spread 1 cup of red sauce. Place a portion of the cheese mixture on each eggroll wrap, roll them up, and arrange them over the sauce in the dish. Cover the rolls with the remaining sauce. Bake covered at 350°F for 30 minutes.

Finish by topping with mozzarella cheese and baking uncovered for another 10-15 minutes until bubbly. The internal temperature should reach 165°F when it is cooked.

---

Recipe Tips

• Egg roll wrappers are a great alternative to fresh pasta. They provide a similar texture and taste, yet simplify the process as no boiling is required.
• Looking for flavor or to save some calories? For a richer flavor, try using whole fat ricotta cheese in the filling. However, low-fat options work just as well for a lighter version.
• If you prefer a crispier top layer, consider broiling the manicotti for the last few minutes of baking.
• Feel free to add your favorite herbs to the cheese filling or sauce for an extra flavor kick.

Frequently Asked Questions

Are egg roll wrappers the same thing as spring roll wrappers?

No, they are made from similar but different ingredients. It is known that egg roll wrappers usually contain egg while spring roll wrappers do not. Egg roll wrappers are also thicker than spring roll wrappers. For this recipe, I highly recommend sticking with egg roll wrappers for the reasons shared above. Egg roll wrappers or more similar to fresh pasta sheets in flavor, texture and thickness.

Can I use different types of cheese in the filling?

Absolutely! While the recipe calls for mozzarella and parmesan as they are classic cheeses used in manicotti recipes like this one, feel free to experiment with other cheeses like provolone or fontina for different flavors and textures.

How do I know when the manicotti is perfectly cooked?

The manicotti is done when it reaches an internal temperature of 165°F. The cheese should be bubbly and slightly golden on top, ensuring a deliciously melted and creamy interior.

Is it possible to make this recipe gluten-free?

Yes, you can make this dish gluten-free by using gluten-free egg roll wrappers. However, ensure that other ingredients like the red sauce are also gluten-free.

---

Storage, Freezing, and Leftovers

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing:
For convenience, use disposable aluminum pans when freezing this manicotti. It allows you to make double or triple batches without tying up your baking dishes, ensures easy cleanup, and is perfect for sharing meals with others in need. Simply assemble the manicotti in the pan, cover, and freeze.

The bake time will vary depending on if you bake from frozen or thawed. It may make a difference if you froze the manicotti in a deep freezer-colder than a regular freezer, or a regular freezer.

Leftovers:
Leftovers can be reheated in the oven or microwave. If frozen, thaw in the refrigerator overnight before reheating.

---

Love Pasta? You May Also Like These Recipes:

• Spicy Sausage & Olive Pasta with Feta
• Mini Manicotti Appetizer
• No-Boil Spinach and Cheese Manicotti
• Garlic Butter Noodles with Tomatoes & Basil
• Lasagna Pizza Roll Ups
• Instant Pot Mac and Cheese
• Browned Garlic Butter Pasta

---

Ready To Make Dinner? Easy Manicotti Recipe Card: