Wednesday, May 1, 2013

egg roll manicotti

So clever.  So easy.  Everyone in my family loved it and ate a lot of it.  Score!  My oldest daughter and I made it together in about 5 minutes. Five minutes!  This recipe is a keeper.
Our family went out to dinner last night and my oldest daughter ordered baked manicotti and it was so delicious we were inspired to try this simple recipe.  Pastini's served theirs with red sauce and marinara sauce so we tried that with one pan.  Yum!

egg roll manicotti (adapted from Plain Chicken)
15 ounces part skim ricotta cheese
16 ounces low fat cottage cheese
2 eggs
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese
1 teaspoon garlic powder
2 tablespoons parsley (I used freeze dried)
1 package egg roll wrappers, about 21
32 ounces spaghetti sauce

Preheat oven to 375.
In a large bowl, combine ricotta, half the mozzarella, Parmesan, eggs, garlic powder and parsley.  We actually ended up putting in 1/4 cup of plain Greek yogurt thinking it was the cottage cheese!  Fill each egg roll with 3-4 tablespoons of filling and roll.
In 9x13 and two 8x8 pans, pour a little sauce on the bottom of the dish.  Place rolled manicotti seam side down in dish.  Top with remaining sauce and extra mozzarella cheese.
Bake covered for 20 to 25 minutes.

What I have to say- with so many pans of manicotti you can freeze one or two of them and enjoy some now and some later!

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