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My review
Inside-Out Manicotti
53
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."
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Ingredients
55 m servings 644Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cook pasta according to package directions. Drain. Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg.
- 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.
- Bake in the preheated oven for 20 to 25 minutes, until sauce is bubbly and cheese is melted.
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Reviews
Read all reviews 6378 Ratings
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Most helpful positive review
2/21/2007
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...
Most helpful critical review
3/16/2005
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 a...
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2/21/2007
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...
3/9/2004
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 pas...
7/17/2005
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...
2/21/2007
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 s...
1/2/2006
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. C...
2/7/2004
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 & free...
3/6/2000
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...