This No Boil Manicotti recipe uses egg roll wrappers for the easiest to stuff manicotti recipe ever! Get ready for a light and delicious pasta taste with minimal effort.
I’ve made no secret my aversion to pre-cooking pasta for recipes. Is it easy to boil water? Yes. But I feel like pasta boiling is like– decide it’s done: wrong! Decide how much to use: wrong! So I’m always looking for recipes like the No Boil Ravioli Bake. I want a real turn-key operation from my pasta dishes.
So imagine my delight when I read that egg roll wrappers are basically just sheets of fresh pasta. Say what?! I can now personally attest that they are — I’ve used them to make homemade ravioli, subbed them in for lasagna noodles and now used them instead of manicotti. Bonus points here, there’s no manicotti stuffing required here — add your filling, roll it up and call it a day.
Where Can I Find Egg Roll Wrappers?
So I live in a fairly rural area and I’ve always been able to find these at the local Walmart. They’re a little hard to find, but in most grocery stores, they’re stocked in the produce section, usually by the bagged salads and sometimes by the refrigerated dressings. They’re a little tricky to find in the store, but most stores I’ve looked for them at do have them.
Do Egg Roll Wrappers Taste Like Pasta?
Yes! I actually think they taste better. They’re way closer to sheets of freshly rolled pasta dough — the ingredient list is basically the same — than dried noodles you get at the store. It’s light and cooks absolutely perfectly. Also, if you’re watching your carbs, these clock in way lower than traditional dried pasta.
What To Do
Pretty simple — if you have a favorite manicotti filling, definitely sub that in. Otherwise, I typically crack an egg and scramble it with some Italian seasoning.
Mix in some frozen spinach that you’ve cooked, shredded cooked chicken, cottage cheese and mozzarella. I think any meat/veggie/cheese combo would really be good here. Grab your first egg roll wrapper …
Pop some filling in it toward one end of the wrapper — leave some room on the sides as well so it doesn’t smoosh out.
Roll it up and make sure the seam side is down. Add some sauce to the bottom of your 13 x 9 to keep the manicottis from sticking and stack them in there.
Once they’re all in there, top with the rest of your sauce, so extra mozzarella or parm, cover it with foil and pop it in to bake!
The egg roll wrappers come out like tender, freshly made pasta and you get a delicious Italian dinner with minimal effort! Always a win 🙂
No Boil Manicotti Bake
- 1 package Egg Roll Wrappers
- 1 jar prepared pasta sauce
- 2 cups shredded mozzarella
- Favorite Manicotti Filling
- Preheat the oven to 350°
- Prepare your favorite manicotti filling
- Add 3/4c of sauce to the bottom of a 13×9 pan
- Start at the end of an egg roll wrapper and add 3T of filling along the short edge
- Roll it up in a tube shape and place it in the pan seam side down
- Top the rolled manicottis with the rest of the jar of sauce. Try to make sure all the wrappers are covered in the sauce
- Bake, covered for 35 minutes
- Uncover, top with mozzarella cheese and bake uncovered until the cheese is melty