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.