Originally Posted by nicole
Mish that sounds so good please post it.
Hi Nicole. Haven't tried this yet, but, looks like a great time-saver. (Found it floating around in cyber-space.) Thinking, it might be interesting experimenting with different fillings/sauces - wondered if egg roll wrappers would work in a lasagna dish...lotsa possibilities.
EZ - Cheesy Manicotti
2 pounds ricotta cheese
12 ounces (3 cups) grated mozzarella cheese, divided
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped parsley
1 26-ounce jar marinara sauce or tomato basil spaghetti sauce
1 14.5-ounce can diced tomatoes with basil, garlic and oregano, undrained
1 16-ounce package egg roll wrappers (21 6 x 6-inch squares)
Preheat oven to 350 degrees.
Combine ricotta, 2 cups grated mozzarella, Parmesan, eggs, salt, black pepper and parsley in a large bowl. Mix well. In another bowl, combine the jar of marinara or spaghetti sauce with the diced tomatoes. Spray two 9 x 13-inch glass baking dishes with nonstick spray. Spread 1 1/2 cups of sauce in the bottom of each dish.
Prepare the manicotti by placing an egg roll wrapper on a flat surface. Spoon 1/4 cup filling in the center of each and roll up. Continue preparing manicotti until all filling is used, placing them seam side down in a single layer in the sauced dishes.
Spread 1 cup of sauce evenly over the manicotti in each dish. Cover dishes tightly with foil and bake for 30 minutes. Remove casseroles from oven and remove foil. Sprinkle each casserole with 1/2 cup of remaining Mozzarella cheese. Return to oven, uncovered, and bake an additional 10 minutes. Makes 10 to 12 servings.
Note: The prepared, uncooked manicotti can be frozen in the baking dish, well covered with foil, for one month.
Looks like this would feed an army, so thinking, make one for now & freeze the other for later on.