MANICOTTI WITH VODKA SAUCE
This is the best Vodka Sauce I personally have ever tasted! It's spicy, creamy, lil bit chunky, just perfect...I must say without tooting my own horn. I make the Vodka sauce first and let cool and reheat SLOWLY back up to temp just before I pull the Manicotti out of the oven to cool. *Dis is yummy really really yummy **MAKE BUTTER WITH YOUR LEFT OVER HEAVY CREAM*. I use the butter for Garlic bread! - in a plastic jar, violently shake Heavy Cream for 10-15 mins. - check every few mins and remove the buttermilk as it separates. I suggested a plastic container because I smack it against my legs! Make this part a real workout -- because you are getting ready to eat butter, and cheese, and pasta, and bread, and more cheese, and you are gonna love it! and I when I refer to my food as a puppy I do not mean a real puppy-- I am a vegetarian! *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
Provided by Maris77
Categories Manicotti
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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!**.
Nutrition Facts : Calories 1238.1, Fat 71.9, SaturatedFat 37.4, Cholesterol 252.9, Sodium 1614.7, Carbohydrate 77.9, Fiber 6.4, Sugar 19.2, Protein 57.1
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[email protected]This recipe is a waste of time and money.
Tina Kinder
[email protected]I'm not sure what went wrong, but my manicotti turned out dry and tasteless.
Isaac Ohene
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler manicotti recipe next time.
Dove Shema
[email protected]I thought the sauce was a bit bland. I added some extra garlic and oregano, and it was much better.
Anser Javed
[email protected]I followed the recipe exactly, but my manicotti shells were a bit too al dente for my taste.
Gabriel Saiz
[email protected]This is the best manicotti recipe I've ever tried. The sauce is to die for.
hammad hassan007
[email protected]I'm not a huge fan of vodka sauce, but this recipe changed my mind. It's so good!
Thulisile Tshabangu
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it.
neavey Noodles
[email protected]I love the addition of vodka to the sauce. It gives it a nice depth of flavor.
S love u Yar
[email protected]This was my first time making manicotti, and it turned out great! The recipe was easy to follow, and the dish was delicious.
Unknown Error
[email protected]The vodka sauce is amazing! It's so creamy and flavorful, and it pairs perfectly with the manicotti shells.
Mr RIFAT RAHAMAN
[email protected]This manicotti with vodka sauce was a hit at my dinner party! The sauce was creamy and flavorful, and the manicotti shells were cooked perfectly. I will definitely be making this dish again.