I love dishes that feel like comfort food but come together faster than traditional recipes. Egg Roll Manicotti is one of those clever swaps: it takes the filling-and-bake satisfaction of manicotti and wraps it in crisp, tender egg roll wrappers. The result is playful, handheld, and reliably crowd-pleasing.
This is a perfect weeknight bake or a make-ahead option for casual dinners. You get familiar flavors — ricotta, mozzarella, parmesan, garlic, and parsley — concentrated into neat rolls, baked in your favorite spaghetti sauce. No boiling pasta tubes, and much less fuss.
Below I’ll walk you through the exact ingredients and the step-by-step method I used. I’ll also share why this version works, simple swaps, equipment tips, how to avoid common mistakes, and the best way to store and reheat leftovers.
Ingredient Checklist
- 1 (15-oz) container ricotta cheese — the creamy base that keeps the filling tender and mild.
- 1 large egg — binds the ricotta mixture so it holds together when rolled and baked.
- 2 cups shredded mozzarella cheese, divided — one cup goes into the filling for melt and stretch; the remaining cup tops the dish.
- 1/2 cup grated parmesan cheese — adds umami and a salty edge to the filling.
- 1/2 tsp garlic powder — gentle garlic flavor without raw garlic bite.
- 1 Tbsp dried parsley — a dried herb for color and mild herbiness.
- 12 egg roll wrappers — the thin wrapper that crisps and holds everything; don’t substitute with wonton wrappers unless you plan to double up.
- 1 (24-oz) jar spaghetti sauce — the braising sauce; pick a simple marinara or a sauce you love eating on its own.
Egg Roll Manicotti: Step-by-Step Guide
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the ricotta cheese, 1 cup shredded mozzarella, grated parmesan, the large egg, garlic powder, and dried parsley; stir until evenly mixed.
- Lay one egg roll wrapper on a clean work surface with a corner pointing toward you. Spoon 3–4 tablespoons of the ricotta mixture onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, fold the two side corners in, then roll tightly to enclose the filling; place the rolled manicotti seam side down on a plate. Repeat with remaining wrappers and filling.
- Pour a little spaghetti sauce into the bottom of the prepared baking dish to lightly coat the surface.
- Arrange the rolled manicotti seam side down in a single layer in the dish. Pour the remaining spaghetti sauce over the rolls, spreading to cover, then sprinkle the remaining 1 cup shredded mozzarella evenly over the top.
- Cover the dish with aluminum foil and bake for 20–25 minutes. Uncover and bake about 5 more minutes, until the cheese is melted and lightly golden.
- Remove from the oven and let rest a few minutes before serving.
Top Reasons to Make Egg Roll Manicotti
This recipe hits a short list of practical wins. First, it takes the fuss out of stuffed pasta: no boiling, no delicate handling of pasta tubes, and far fewer steps. The egg roll wrappers are forgiving and give you that lightly crisp edge after baking.
Second, it’s fast. Assembly moves quickly once your filling is mixed. The oven does the heavy lifting, melting cheese and marrying flavors while you tidy up or prepare a simple salad.
Third, it’s adaptable. The filling is simple and lends itself to small swaps — different cheeses, added herbs, or a spoon of pesto folded in. That flexibility keeps it interesting for repeat dinners.
Finally, it’s friendly for leftovers. These roll-ups reheat well and pack neatly for lunches, and they also freeze if you want to make a double batch and save some for later.
Ingredient Flex Options
- Ricotta — swap with part-skim ricotta if you want slightly less richness, or use a drained cottage cheese blended smooth for a lighter texture.
- Mozzarella — use whole-milk or low-moisture mozzarella depending on how stringy you want the top layer. Pre-shredded can be used but fresh-shredded melts more evenly.
- Parmesan — Pecorino Romano gives a sharper, saltier note if you prefer that profile.
- Egg roll wrappers — read the package for thawing or room-temperature handling; they must be flexible to roll without tearing.
- Spaghetti sauce — feel free to use a chunky tomato basil or a smooth marinara. A meat sauce will change the texture but works if you like heartier filling.
Setup & Equipment
Set up a tidy assembly line: mixing bowl, spoon, stack of wrappers, a plate for finished rolls, and your baking dish. That minimizes interruptions and reduces wrapper tearing.
Must-haves
- 9×13-inch baking dish — called for in the recipe for an even single layer.
- Mixing bowl and spoon — to combine the filling.
- Nonstick spray — prevents sticking and eases cleanup.
Nice-to-haves
- A small offset spatula or the back of a spoon to spread sauce evenly over rolls.
- A wire rack and baking sheet if you choose to briefly toast wrappers before filling (optional; not required by this recipe).
Problems & Prevention
Common issues are easy to avoid with a couple of small checks.
- Tearing wrappers: If wrappers feel dry, cover them with a clean, slightly damp towel while you work. Work quickly and avoid stretching the wrapper.
- Leaking filling: Don’t overfill. The instruction calls for 3–4 tablespoons per wrapper — that amount keeps filling snug without pushing out when rolled.
- Soggy bottoms: A thin layer of sauce under the rolls prevents sticking but don’t drown the dish. The recipe’s “pour a little” step is intentional — enough to prevent burning and add moisture without making the base watery.
- Uneven cheese melt: Keep the dish covered for most of the bake, then uncover to finish and brown the top so the cheese melts thoroughly without drying out.
Better Choices & Swaps
When you want to tailor the recipe for health, flavor, or convenience, these swaps work well.
- Lower-fat option: Use part-skim ricotta and reduced-fat mozzarella. The texture will be slightly lighter but still satisfying.
- Herb-forward: Replace dried parsley with a tablespoon of chopped fresh basil or a teaspoon of chopped fresh oregano for brighter herb notes. If using fresh herbs, add them near the end of mixing so they retain fragrance.
- Added greens: Fold a handful of well-drained, finely chopped cooked spinach into the ricotta mixture. Be sure to squeeze excess moisture from the spinach first.
- Make it meaty: Stir 1 cup of cooked, crumbled Italian sausage or browned ground beef into the filling before rolling for more substance (note: this introduces extra moisture and salt; drain and cool meat before adding).
What I Learned Testing
I tested this recipe twice with small tweaks. The first run I overfilled a few wrappers and learned why the 3–4 tablespoon guideline matters; those rolls wanted to split at the seams. The second run I followed quantities exactly and the rolls held shape beautifully and baked evenly.
Another small lesson: covering the dish for most of the bake keeps the filling creamy and prevents the wrappers from crisping too early. Uncovering for the last 5 minutes gave me the golden cheese top I wanted without drying out the filling.
Finally, I found that letting the dish rest a few minutes after baking tightened the filling and made serving cleaner. Hot cheese settles, and the rolls hold together when sliced or scooped.
Storage & Reheat Guide
Leftovers are straightforward to store and reheat.
- Refrigerator: Cool to room temperature, then transfer to an airtight container. Keep for up to 3–4 days.
- Freezer: Place individual rolls on a baking sheet and freeze until solid, then pack into a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating from fridge: Cover with foil and warm in a 350°F oven for 10–15 minutes, or until heated through. Uncover for the last few minutes to freshen the top.
- Reheating from frozen: Thaw overnight, then follow the refrigerated reheat method. If reheating directly from frozen, add extra time and keep covered to avoid burning the sauce before the center warms.
Helpful Q&A
Q: Can I fry the egg roll wrappers before baking for extra crisp?
A: You can pan-fry or shallow-fry the wrapped rolls briefly, but adjust baking time and watch for additional oil. Frying gives a crisp exterior but adds fat. The recipe is designed to bake and finish golden without frying.
Q: Do I need to brush the wrappers with egg wash?
A: No egg wash is required here. The folding technique and baking in sauce give a pleasant texture. If you want a glossier top, a light brush of beaten egg before baking can add shine, but it isn’t necessary.
Q: Will the wrappers get soggy from the sauce?
A: A thin layer of sauce at the bottom and a controlled amount over the rolls prevents sogginess. The egg roll wrappers tolerate a bit of sauce because the bake time is moderate; if sauce is very watery, simmer it briefly to thicken before using.
Final Bite
Egg Roll Manicotti is a practical, satisfying weeknight solution that delivers familiar flavors without the extra steps of classic stuffed pasta. Follow the filling amounts, keep a steady assembly line, and let the oven do its work. Serve with a crisp salad and a simple garlic bread if you want to keep things classic. It’s cozy, quick, and reliably good — and it keeps well for lunches the next day.
Egg Roll Manicotti
Ingredients
Ingredients
- 1 15-ozcontainer ricotta cheese
- 1 largeegg
- 2 cupsshredded mozzarella cheese divided
- 1/2 cupgrated parmesan cheese
- 1/2 tspgarlic powder
- 1 Tbspdried parsley
- 12 eggroll wrappers
- 1 24-ozjar spaghetti sauce
Instructions
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the ricotta cheese, 1 cup shredded mozzarella, grated parmesan, the large egg, garlic powder, and dried parsley; stir until evenly mixed.
- Lay one egg roll wrapper on a clean work surface with a corner pointing toward you. Spoon 3–4 tablespoons of the ricotta mixture onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, fold the two side corners in, then roll tightly to enclose the filling; place the rolled manicotti seam side down on a plate. Repeat with remaining wrappers and filling.
- Pour a little spaghetti sauce into the bottom of the prepared baking dish to lightly coat the surface.
- Arrange the rolled manicotti seam side down in a single layer in the dish. Pour the remaining spaghetti sauce over the rolls, spreading to cover, then sprinkle the remaining 1 cup shredded mozzarella evenly over the top.
- Cover the dish with aluminum foil and bake for 20–25 minutes. Uncover and bake about 5 more minutes, until the cheese is melted and lightly golden.
- Remove from the oven and let rest a few minutes before serving.
Equipment
- Mixing bowls
- Rotary Cheese Grater
- 9x13 inch Baking Dish
Notes
Store leftovers in an airtight container in the refrigerator.Reheat in the microwave.
Reheat in the microwave.
