I made a recipe using egg roll wrappers, but only a few. This Manicotti came into existence because of the leftovers.
Please try this simple version. All you do is mix up the filling and roll it up in the egg roll wrappers, top with store-bought sauce and some cheese, and bake. Could not be easier.
Spinach Cheese Manicotti
1 (15-ounce) tub fat free ricotta cheese (I used Trader Joe's)
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup onion, finely chopped
2 teaspoons finely chopped fresh parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
6 ounces light Mozzarella cheese, grated (about 1 1/2 cups)
2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
1 (26-ounce) jar purchased spaghetti sauce (I used Trader Joe's Organic Marinara Sauce)
30 wonton wrappers (I used Nasoya)
Preheat oven to 350°F. Coat 9x13-inch baking pan with olive oil spray; set aside. Combine ricotta, spinach, onion, egg, parsley, garlic, salt, pepper, and nutmeg in large bowl. Add 1 cup Mozzarella and 1/4 cup Parmesan and mix well.
Spread 1/2 cup spaghetti sauce over bottom of prepared baking pan. Spoon about 2 tablespoons filling on one edge of wonton wrapper and roll up. Place seam side down in pan. Repeat until all filling and wrappers are used up. (They will fit tightly in pan.) Pour remaining sauce over Manicotti. Sprinkle remaining Mozzarella and Parmesan over top.
Bake 30 minutes until hot and bubbly. Makes 8 servings, 5 points plus and 240 calories each.