Stuffed Manicotti Pie With Creamy Tomato Vodka Sauce
From duboo 10 years ago
- 3 hours to make
- Serves 10
When I couldn't find Rigatoni in my store, I bought Manicotti out of desperation. I decided then and there to concentrate on the filling. The end result is one of the best meals I've ever created from scratch. It's a beautiful presentation and very time consuming, but the end result is definitely worth the effort. Read more I served with my Spinach Cranberry Salad and French bread with garlic powder and Italian seasoning added. See less
Ingredients
- 2 Tablespoons butter shopping list
- 1/2 large onion diced shopping list
- 5 cloves garlic, finely chopped shopping list
- 2 15 oz cans Hunt's tomatoes with basil, garlic and oregano shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/2 teaspoon italian seasoning shopping list
- 1/4 teaspoon garlic powder shopping list
- 1/4 teaspoon red pepper flakes shopping list
- 1/8 teaspoon black pepper shopping list
- 1/4 cup vodka shopping list
- 1/2 cup parmesan cheese shopping list
- 2 8 oz boxes manicotti pasta shopping list
- 2 eggs shopping list
- 2 cups mozzarella cheese shopping list
- 2 15 oz tubs ricotta cheese shopping list
- 1 8 oz tub sour cream shopping list
- 3/4 cup shredded aged asiago cheese shopping list
- 1 teaspoon dried basil shopping list
- 1/4 cup parmesan cheese shopping list
- 1 cup heavy cream shopping list
- 1/2 cup mozzarella cheese shopping list
How to make it
- In a wok, melt butter and add in onions and garlic. Saute until they just start to turn translucent.
- Add in tomatoes, oregano, Italian seasoning, garlic powder, red pepper flakes and black pepper. Bring to a slow boil. Add in vodka, continue to slow boil for 10 minutes, stirring occasionally. Reduce to a simmer and add in 1/2 cup of Parmesan cheese. Simmer until tomatoes start to reduce and liquid is cut in half, stirring occasionally.
- Prepare Manicotti as directed. It must still be firm (not quite to al dente stage) when removed from water.
- In a stand mixer combine eggs, Ricotta cheese, sour cream, Asiago cheese, 2 cups of mozzarella cheese and dried basil.
- Cut Manicotti in half, through the middle, not lengthwise. You will probably use about 3/4 of the manicotti you've prepared, but it's good to have the extra in case of boo-boos.
- Put the cheese mixture in a gallon ziplock bag and snip one corner of the bag, like you would use an icing bag. Fill shells with the cheese mixture and place them vertically in a springform pan.
- Cover with 1/4 cup of Parmesan cheese.
- Once tomato sauce is reduced, add in heavy cream and continue to simmer until it thickens.
- Once it's thickened, pour over the stuffed manicotti shells. Cover with 1/2 cup Mozzarella cheese.
- Bake in a 350 degree oven for 30 minutes. If necessary, broil for the last minute or two to brown up the cheese.
- Let sit for 5 minutes and remove ring.
- Enjoy.
Reviews & Comments 4
-
All Comments
-
Your Comments