Recipe: Inside Out Manicotti (layered using mostaccoli or ziti)

INSIDE OUT MANICOTTI

"Here's a quick way to have the wonderful flavor of manicotti without all the work of stuffing the tubes. We used a smaller pasta and covered it with sauce and cheese."

FOR THE SAUCE:
1 Tbsp. vegetable oil
1/3 cup chopped, peeled onion
1/2 tsp. minced, peeled garlic
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1 tsp. dried basil leaves
1/2 tsp. salt
FOR THE PASTA:
1 (15 oz.) container part-skim ricotta cheese
8 oz. part-skim mozzarella cheese, grated
1 large egg
1/8 tsp. ground pepper
1/8 tsp. ground nutmeg (I don't use this)
8 oz. mostaccioli or ziti, cooked according to package directions and drained

In a large saucepan, heat oil over moderately high heat. Add onion and garlic and cook 2 to 3 minutes, stirring constantly, until onion is translucent.

Stir in tomatoes, tomato paste, basil, and salt. Bring to a boil; then reduce heat to moderately low, cover pan and simmer 20 minutes, stirring occasionally.

In a medium bowl, mix cheeses, egg, pepper, and nutmeg.

Heat oven to 350 degrees F.

Cover the bottom of a 2 1/2 quart oblong baking dish with about 1 cup of the tomato sauce; sprinkle with half of the mostaccioli. Cover with half of the cheese mixture, 2 more cups of the tomato sauce and remaining mostaccioli. Top with remaining cheese mixture and sauce.

Bake 20 to 25 minutes, until sauce is bubbly and cheese is melted.

From Liz