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no boil manicotti bake
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No Boil Manicotti Recipe


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.

no boil manicotti bake
no boil manicotti bake

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 …

no boil manicotti bake

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.

no boil manicotti bake

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.

no boil manicotti bake

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!

no boil manicotti 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

No Boil Manicotti Bake

An easy no boil manicotti that uses egg roll wrappers for an easy to fill and cook pasta dish!
5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian


  • 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
Keyword easy, no boil
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3 Comment

  1. 5 stars
    Egg roll wrappers are a great way to make manicotti and lasagna. I love this recipe. I always use egg roll wrappers for my lasagna and everyone loves it. So much easier then with pasta you have to par-boil and tastes even better. Plus it leaves room for more fillings or more layers

  2. 5 stars
    This came out great! I will say I found some whipped cottage cheese (my grandmother used to do this in a mixer for garlic dip in the holidays). I used it with some freshly grated percorino Romano and the sautéed baby spinach. I used Rao’s sauce which was pricey,but delicious I’m making some for Christmas for my son Salvatore. Peace and blessings

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