Inside-Out Manicotti Recipe -
Inside-Out Manicotti Recipe
  • READY IN 55 mins

Inside-Out Manicotti

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2007

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 the same thing in a crockpot, but use rigitoni and cook it on low for at least 4 hours depending on how soft you like your macaroni. Stir the crockpot after two hours to make sure that all the pasta is covered. You can add cooked ground beef or loose sausage to your sauce for more flavor and skip the nutmeg. Make enough extra sauce to add when served if you want more.

Most Helpful Critical Review
Mar 16, 2005

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 as and like another reviewer, I felt something was lacking, perhaps another kind of cheese added would imporve the texture. I really wanted to like this one too...


76 Ratings

Mar 12, 2004

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 pasta should work. To spice up the sauce, add 1/2 teaspoon ground marjoram, 1/2 teaspoon ground thyme, 1 teaspoon dried oregano, 1 bay leaf, 1/2 teaspoon sugar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon cayenne pepper (or more to taste). I used 1 teaspoon salt instead of 1/2 teaspoon. Alternatively, you can add about 1 tablespoon Italian seasoning instead of the basil, marjoram, thyme, and oregano (more or less to taste). Add 1 small can mushrooms to the sauce. Remove the bay leaf before assembling. Top the entire dish with a sprinkle of grated mozzarella cheese about ten minutes before it's ready. Add grated parmesan cheese on top after plated. Serve with caesar salad and garlic bread.

Jul 17, 2005

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 use jar, chunky spaghetti sauce. Makes it much faster. I was a little short on ricotta, so I just added sour cream to make the amount called for. This was a great recipe for when I needed to do a big grocery shop the next day.

Feb 21, 2007

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 she's the only one in the family who can cook, couldn't say anything bad about it.

Jan 02, 2006

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. Chopped up some spinach and cooked it with the onions, too. Very yummy, I had seconds, and will make this again for sure.

Feb 26, 2007

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

Feb 09, 2004

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 & freeze for later.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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