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.
Manicotti Recipe with Egg Roll Wrappers
(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
Use an electric mixer on low/medium to combine ricotta, eggs, salt, pepper, parsley, parmesan, and all but 1 cup of the mozzarella. This is where you would also add the garlic. Sometimes I add it, sometimes I don’t. It really depends on the sauce; if I’m using *gasp* jar sauce, I usually add the garlic :)
Coat your pan(s) with sauce. Fill each egg roll wrapper with a few tablespoons of the cheese mixture, roll, and place seam side down in the pan.
Top with the remaining sauce; you can get away with a single jar, but I like it saucy, and ultimately prefer homemade. Cover it with foil, and bake at 350 degrees for about 30 minutes, or until it’s bubbling.
Uncover, top with remaining cheese, and broil it just until the cheese begins to melt and brown.
Now, I’m off to Denmark. I dread the thought of being away from my kitchen for a week, but at least I know where to find falafel :)