Mushroom and Herb Egg-Wrap Manicotti

Mushroom and Herb Egg-Wrap Manicotti

These pasta-free manicotti rolls pair thin egg wraps with a mushroom, cottage-cheese, and herb filling. Browning the mushrooms until dry gives this version a savory character and prevents the rolls from flooding the sauce. The formula is distinct from the site’s plain five-wrap cottage-cheese manicotti and its spinach-ricotta pasta shells.

Equipment, yield, and timing

• Equipment: 10-inch skillet, fine sieve, mixing bowl, 8-inch square baking dish, foil, and instant-read thermometer
• Yield: 6 rolls, 3 servings
• Preparation: 20 minutes
• Bake: 25 to 30 minutes at 375°F

Ingredients

• 1 teaspoon olive oil
• 6 ounces cremini mushrooms, finely chopped
• 1 small garlic clove, minced
• 12 ounces cottage cheese, drained for 15 minutes
• 1 large egg
• 1/3 cup shredded mozzarella, divided
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/4 teaspoon fine salt
• 1/8 teaspoon black pepper
• 6 refrigerated egg wraps, 6 to 8 inches wide
• 1 1/2 cups thick marinara sauce, divided

Method

1. Heat the oven to 375°F. Spread 1/2 cup marinara over the baking dish.
2. Heat oil in the skillet over medium-high. Cook the mushrooms for 6 to 8 minutes, stirring often, until browned and no liquid remains. Add garlic for 30 seconds, then transfer to a plate and cool for 5 minutes.
3. Mix drained cottage cheese, egg, half the mozzarella, Parmesan, parsley, thyme, salt, pepper, and cooled mushrooms.
4. Lay out the wraps and divide the filling evenly among them, about a heaped 1/3 cup each. Form a line just below the center, fold the side edges inward if necessary, and roll without squeezing. Arrange seam-side down.
5. Cover the rolls with the remaining sauce and seal the dish with foil. Bake 20 minutes. Uncover, add the remaining mozzarella, and bake 5 to 10 minutes more, until bubbling and the center of a roll reaches 160°F. Rest 5 minutes.

Cues and troubleshooting

The skillet should look dry before the mushrooms leave it. Moist mushrooms or undrained cottage cheese make thin wraps slippery and watery. If a wrap splits, overlap the tear and position it underneath. Cover every exposed edge with sauce so it stays tender. If the cheese browns before the filling reaches 160°F, replace the foil and continue in 5-minute intervals.

Substitutions and storage

Finely chopped zucchini can replace mushrooms only after it is cooked until dry. Ricotta can replace cottage cheese by weight without draining. Dried Italian seasoning can replace parsley and thyme; use 1 teaspoon. Refrigerate within 2 hours and keep covered at 40°F or below for up to 3 days. Reheat covered until the center reaches 165°F. Freeze baked rolls in sauce for up to 1 month, thaw overnight in the refrigerator, and expect softer wraps after reheating.