Manicotti With Vodka Sauce - cooking recipe

Ingredients

8 ounces manicotti
30 ounces ricotta cheese
1 1/3 cups parmesan cheese
1 cup mozzarella cheese
3/4 cup chopped onion
1 1/3 tablespoons minced fresh garlic cloves
1 egg
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon crushed red pepper flakes
1 1/3 tablespoons basil
1 1/2 tablespoons sugar
1 teaspoon parsley
1/2 cup vodka
1/4 cup heavy cream

Preparation

VODKA SAUCE.
Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
RICOTTA MIXTURE.
In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
MANICOTTI TIME.
Boil Manicotti for 9 mins, and rinse with cool-ish water.
Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
*To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
**Plate the Manicotti and spoon on the Vodka sauce!**.