Manicotti With Basil Cheese Filling And Puttanesca Sauce - cooking recipe

Ingredients

Puttanesca Sauce
1/4 cup olive oil
4 cloves garlic, crushed
1 medium onion, chopped
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
1 (6 ounce) can tomato paste
1 can sliced black olives, drained (about 1/4 cup)
1/4 cup dry red wine
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon rosemary
1/8 teaspoon red pepper flakes
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/2 lb hamburger
1/2 lb Italian sausage
Basil cheese filling
1 (15 ounce) carton ricotta cheese
1 egg
1/2 cup parmesan cheese
2 cups shredded mozzarella cheese
2 tablespoons dried basil
10 -12 manicotti
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese

Preparation

Heat the olive oil in a large pot over medium heat.
Saute the garlic and onions until tender.
Add the tomato products and 1 c.
water.
Add the olives, wine, spices and 1/2 c.
of parmesan or romano cheese.
Stir and bring to a boil, reduce to a simmer.
In a frying pan, heat 2 tbsp.
of oil, add hamburger and sausage and fry til cooked through.
Add to the sauce.
Simmer for at least 45 min or if you have longer up to 3 hours.
Cook the manicotti according to the package directions, drain, cool and set aside.
In a large bowl, mix the ricotta cheese and egg until well blended.
Add the parmesan, mozzarella and basil, stir well.
Stuff the manicotti shells with the cheese mixture, you can use a pastry bag, plastic bag with a hole cut in the bottom or a spoon.
A pastry bag works the best.
Take a 13x9 inch pan, spread the sauce over the bottom till covered and its about 1/2 inch thick.
Lay the stuffed manicotti on top.
Spread sauce to cover shells on top.
Sprinkle with mozzarella cheese and parmesan.
Cover with foil and bake at 350 degrees for at least 1 hour.
When you take it out of the oven, it should be bubbling and hot throughout.
Let it sit for at least 10 min.
before serving.