Ingredients
Cheese Filling:
- 15 oz ricotta cheese low fat or whole fat
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 eggs
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
Manicotti:
- 6 sheets eggroll wraps 6x6 inch
- 24 oz spaghetti sauce or homemade red sauce
- 1 cup mozzarella cheese shredded (to top)
Method
- Preheat the oven to 350°F.
- In a medium-sized bowl, mix the cheese filling ingredients together until well combined.
- Prepare an 8x8 inch baking dish. Spray with non-stick spray, then add 1 cup sauce to the bottom, spreading evenly.
- Place equal amounts of filling on each eggroll wrap. Roll each sheet into a tube and place in the baking dish over the sauce.
- Pour the remaining sauce over the rolls. Bake covered for 30 minutes.
- Uncover, top with mozzarella cheese, and bake for an additional 10-15 minutes until bubbly or until the internal temperature reaches 165°F.
Nutrition
Notes
Freezing Method:
Assemble the manicotti in a disposable aluminum pan inlcuding cheese topping, cover, and freeze. When ready to cook, thaw overnight in the refrigerator, then bake as instructed or bake from frozen (covered) at 350°F for about 60 minutes or until the internal temperature reaches 165°F.
Assemble the manicotti in a disposable aluminum pan inlcuding cheese topping, cover, and freeze. When ready to cook, thaw overnight in the refrigerator, then bake as instructed or bake from frozen (covered) at 350°F for about 60 minutes or until the internal temperature reaches 165°F.