Manicotti has been one of my favorite foods since I was a little girl, sadly it wasn’t one that I had very often growing up. But now that I’m an adult, I can have it any time I like!
I use egg roll wrappers instead of the pasta tubes. They’re easier to work with and create a more delicate manicotti with a definite emphasis on cheese over pasta, which is what this dish is all about :)
I make them in individual gratin dishes for each diner, then bake a large pan for seconds.
(I use part skim because it’s firmer than whole milk ricotta)
12 oz. shredded mozzarella
1/3 cup grated parmesan
1 t salt
1/2 t black pepper
1 T fresh chopped parsley (or 2 T dried)
1 clove garlic, pressed
egg roll wrappers