Manicotti With Vodka Sauce

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

Instructions:

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!**.

Notes:

Manicotti Cooking:

Boil the manicotti just until it’s al dente. Overcooking it can lead to mushy pasta when baked. Rinsing with cool water helps prevent sticking and stops the cooking process.

Cheese Mixture:

If you prefer a creamier filling, you can add a bit of ricotta cheese or cream cheese to the ricotta mixture. Ensure the mixture is well-seasoned to avoid blandness.

Vodka Sauce:

The vodka is crucial for deglazing and adding depth to the sauce, but it cooks off almost entirely. If you’re avoiding alcohol, you can substitute with extra chicken or vegetable broth, though it will slightly alter the flavor.

For a smoother sauce, consider blending the sauce after simmering, before adding the cream.

Garlic and Onion:

Finely chop or mince the garlic and onions to avoid large chunks in the sauce, which can overpower the texture.

Cheese Variations:

Feel free to experiment with different cheese blends. Fontina or Gruyère can add a richer flavor profile if you prefer.

Seasoning:

Taste and adjust the seasoning as you go, especially when adding salt and pepper. The amount of salt needed can vary depending on the saltiness of the cheeses and the tomato paste used.

Oven Temperature:

Oven temperatures can vary, so start checking for doneness a few minutes before the recommended time. The manicotti is done when the cheese is melted and bubbly, and the top is golden brown.

Resting Time:

Letting the manicotti rest for 10 minutes after baking allows the sauce to thicken slightly and makes it easier to serve.

Pan Preparation:

Ensure the baking pan is well-oiled or lightly greased to prevent sticking. You can also use a layer of parchment paper for easier cleanup.

Make-Ahead Tips:

This dish can be assembled a day in advance. After filling the manicotti, cover and refrigerate. Bake it the next day, adding a few extra minutes to the baking time if needed.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of manicotti?

Yes, you can use other pasta shapes like jumbo shells or even lasagna noodles, but you may need to adjust the cooking and filling methods accordingly.

What is the purpose of vodka in the sauce?

Vodka helps to enhance the flavor of the sauce by emulsifying the cream and tomato paste, and it adds a subtle depth of flavor.

The alcohol mostly cooks off during the simmering process.

Can I make the vodka sauce ahead of time?

Yes, you can prepare the vodka sauce up to a week in advance.

Store it in an airtight container in the refrigerator and reheat before using.

Can I substitute the ricotta cheese with another type of cheese?

If you prefer, you can use cottage cheese or mascarpone as a substitute for ricotta.

However, this will alter the texture and flavor of the filling slightly.

What if I don’t have fresh basil and parsley?

You can use dried basil and parsley if fresh herbs are not available.

Use about 1/3 of the amount called for in the recipe (e.g., 1/3 tablespoon of dried basil).

How do I prevent the manicotti from sticking to the pan?

Ensure the baking dish is well-oiled or lightly greased.

You can also use a layer of parchment paper to help prevent sticking.

Can I freeze the assembled manicotti?

Yes, you can freeze the assembled manicotti.

Wrap it tightly in plastic wrap and aluminum foil before freezing.

When ready to bake, thaw it overnight in the refrigerator and then bake as directed, adding extra time if needed.

How do I know when the manicotti is done baking?

The manicotti is done when the cheese on top is melted and bubbly, and the pasta is tender.

You can test by inserting a fork or knife into the center; it should meet little resistance.

Can I make this recipe vegetarian?

Yes, the recipe is already vegetarian if you omit the vodka or ensure it’s cooked off, as no meat is used in the ingredients.

You can also add vegetables to the filling or sauce for extra flavor and nutrition.

What are some good side dishes to serve with manicotti?

Manicotti pairs well with a simple green salad, garlic bread, or steamed vegetables.

A side of sautéed spinach or roasted bell peppers can also complement the rich flavors of the dish.