Inside-Out Manicotti Recipe
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Inside-Out Manicotti

By: Behr  
"Here's a quick way to have the wonderful flavor of manicotti without all the work of stuffing the tubes. Use a smaller pasta, and cover it with sauce and cheese."

Rating: This weblink has been rated 61 times with an average star rating of 3.8 Read Reviews (51)

Rate/Review | 5,300 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1 pint part-skim ricotta cheese
  • 1 cup shredded low-fat mozzarella cheese
  • 1 egg
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground nutmeg
  • 8 ounces dry ziti pasta

Directions

  1. Cook pasta according to package directions. Drain. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large saucepan, heat oil over moderately high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent. Stir in crushed tomatoes, tomato paste, basil, and salt. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 20 minutes.
  3. In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg.
  4. Cover the bottom of a 2 1/2 quart baking dish with about 1 cup of the tomato sauce. Layer with half of the ziti, half of the cheese mixture, 2 more cups of the tomato sauce, and remaining ziti. Top with remaining cheese mixture and sauce.
  5. Bake in the preheated oven for 20 to 25 minutes, until sauce is bubbly and cheese is melted.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 647 | Total Fat: 23.1g | Cholesterol: 113mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2004 by ZChef 
This is a great idea if you don't have manicotti on-hand, or don't want to stuff them. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by BEVSQ1 
Here is something to make that recipe even faster and less messy. I don't cook any pasta that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2005 by HARRYMARTINII 
Excellent recipe -- wonderful manicotti flavor. I used penne pasta -- no problem, and skipped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Jim 
Very good. Maybe it was the nutmeg? The nutmeg and the garlic? MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by AngelaLG 
I love, love, love this recipe. I've made it several times, and my husband, who thinks that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by BROKENCOWGIRL 
Used whole wheat pasta and powdered garlic and canned spagetti sauce - half sundried tomato... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by KDH1408 
This is one of my favorite recipes. I use a jar of my father's canned tomatoes, and it's just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by FAITHM 
To my astonishment even my extremely fussy eaters enjoyed this recipe. I did find though that... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2005 by DAPPLESHARK 
I followed the recipe alomst exactly, except my package of noodles was a couple ounces larger,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2005 by MINNIE000 
Its a good recipe, however I think a 14 ounce can of crushed tomatoes would have been lots. I... MORE

 
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