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Inside-Out Manicotti

Inside-Out Manicotti


"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."
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55 m servings 644 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 644 kcal
  • 32%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 75.4g
  • 24%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1316 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.

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Read all reviews 62
  1. 77 Ratings

Most helpful positive review

Here is something to make that recipe even faster and less messy. I don't cook any pasta that is going into a crockpot or oven. Make sure you have enough sauce and it will cook itself. I make...

Most helpful critical review

I followed the recipe alomst exactly, except my package of noodles was a couple ounces larger, but the nutmeg taste completely overwhelmed the whole taste. It took me about 45 minutees to bake a...

Most helpful
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Least positive

Here is something to make that recipe even faster and less messy. I don't cook any pasta that is going into a crockpot or oven. Make sure you have enough sauce and it will cook itself. I make...

This is a great idea if you don't have manicotti on-hand, or don't want to stuff them. I used bow ties instead of ziti because that's what we had in the pantry, but almost any kind of small pas...

Excellent recipe -- wonderful manicotti flavor. I used penne pasta -- no problem, and skipped the nutmeg. I did bake 45 mins as others suggested. Finally: Two great tips ... Skip Step 2 and just...

I love, love, love this recipe. I've made it several times, and my husband, who thinks that all meals should include meat, raves about it. Even my finicky mother-in-law, who likes to believe s...

Used whole wheat pasta and powdered garlic and canned spagetti sauce - half sundried tomato alfredo and half 4 cheese. Also added a little milk, lemon juice and some feta cheese to the cheese. C...

Very good. Maybe it was the nutmeg? The nutmeg and the garlic?

This is one of my favorite recipes. I use a jar of my father's canned tomatoes, and it's just perfect. This dish tastes even better the next day, so it would be a great dish to make ahead & free...

To my astonishment even my extremely fussy eaters enjoyed this recipe. I did find though that I needed to increase the baking time to about 40 - 45 minutes so that the casserole would heat thro...

I thought this was a great dish.

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