two cups ricotta
one cup grated mozzarella
half-cup grated hard cheese (pecorino moliterno and/or parmigiano reggiano)
major fuckeloade of fresh basil leaves
two jumbo eggs
one quarter large white onion, diced
six large garlic cloves, diced
large pinch dried oregano
large pinch dried thyme
fresh-ground black pepper
fresh-ground long pepper (or some ground nutmeg)
crushed red pepper flakes
one cup dry white wine
one shot Bulleit rye
one large can crushed san marzanos
Sautee the onions in olive oil with oregano, thyme, red pepper flakes, and fresh-ground black pepper until translucent.
Add garlic and continue to sautee until golden brown.
Deglaze with the white wine and boil off the alcohol.
Add the tomatoes, cover, and simmer on low while you do the rest of the shitte, stirring occasionally and salting to taste.
These are the ricotta and mozzarella cheeses. The two cups of ricotta was about one and a half twleve ounce packages (this ricotta is less dense than your typical mass-produced ricotta), and the cup of grated mozzarella was about half this piece (the rest was used for the topping).
Add about half the major fuckeloade of basil to the sauce after it has been cooking for about twenty minutes. Boil the manicotti in salty water for about four minutes, drain, and lay them out on a metal rack of whatever so they don’t stick together to cool.
Combine the ricotta, grated mozzarella, grated hard cheese, the other half of the major fuckeloade of basil (reserving a bit for garnish), the two eggs (after beating them), fresh-ground long pepper (or nutmeg) and salt to taste, and mix very well.
Sauce is done, so turn it off.
Put the filling in a zippy bag, push it all down to one corner, and then cut a little bit of the corner off, to form the filling injector.
Spread a nice generous layer of sauce on the bottom of the baking dish, and sprinkle with some extra tap water.
Use the injector to fill the manicotti and arrange them in a single layer in the baking dish.
Cover with the rest of the sauce and sprinkle with the shot of rye (or bourbon) and also a little tap water. The point of the added tap water sprinkled on the sauce layers is to make sure there is sufficient moisture to come to a boil at the end of the cooking process without drying out the sauce. Grate the ramaining mozzarella and more hard cheese and spread on the top.
Bake at 350 degrees until the liquid at the bottom has boiled for a bit and the topping is toasted, about 45 minutes.
Plate and YUMMMMMMMM!!!!!!!!!!!!!!