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Easy to prepare, yet oh so delicious and satisfying!

12 sheets 4x4-inch egg roll wrappers
1 lb. Ricotta cheese
1 pkg. 10-oz. frozen leaf spinach, defrosted, squeezed dry and coarsely
1 egg, slightly beaten
4 cups bottled prepared pasta sauce
1 cup grated Fontina cheese
2 tablespoons minced parsley

Lay out egg roll wrappers on work surface. In a bowl mix together
Ricotta cheese, spinach and egg; mix well. Place 1/4 cup cheese
filling on each end of egg roll wrapper, roll up as a cigar. In a 9x12-inch
baking dish spoon and cover bottom with some pasta sauce. Place
manicotti, seam side down in baking dish. Cover with remaining pasta
sauce then sprinkle with Fontina cheese. Bake in a preheated 325
degree oven for 30 minutes. Remove from oven and sprinkle top with parsley.
Serve piping hot. Serves 4-6 depending on size of serving.

Serve with a crisp green salad and hot crusty bread, a super meal!

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