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

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  • duboo 5 years ago
    Thank you very much. I stole the idea from a rigatoni pie that I had seen, but the recipe is all my own. I didn't measure a danged thing when I made this, but I think it's pretty close.
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  • Good4U 5 years ago
    WOW! WOW! WOW! Love it!
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  • dennydca 5 years ago
    I really like the way you made this in a spring form pan. Great presentation! It sounds really good, and I can't wait to try it!
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  • mommyluvs2cook 5 years ago
    Wow Duboo, that's sure is purty! :)
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