Manicotti with Basil Cheese Filling and Puttanesca Sauce

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“I created this for my birthday, a little of this, a little of that. If you don't want to spend the whole day cooking, make the sauce up to a month ahead of time and freeze it it 2 containers. Use the amount you need and save the rest for spaghetti. The story I've heard about the word puttanesca is that it means prostitutes sauce, and that the ladies would prepare the sauce and put it on their windowsills, the smell was so wonderful, it attracted the men. I know it made my old man melt.”

Ingredients Nutrition


  1. Heat the olive oil in a large pot over medium heat.
  2. Saute the garlic and onions until tender.
  3. Add the tomato products and 1 c.
  4. water.
  5. Add the olives, wine, spices and 1/2 c.
  6. of parmesan or romano cheese.
  7. Stir and bring to a boil, reduce to a simmer.
  8. In a frying pan, heat 2 tbsp.
  9. of oil, add hamburger and sausage and fry til cooked through.
  10. Add to the sauce.
  11. Simmer for at least 45 min or if you have longer up to 3 hours.
  12. Cook the manicotti according to the package directions, drain, cool and set aside.
  13. In a large bowl, mix the ricotta cheese and egg until well blended.
  14. Add the parmesan, mozzarella and basil, stir well.
  15. 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.
  16. A pastry bag works the best.
  17. Take a 13x9 inch pan, spread the sauce over the bottom till covered and its about 1/2 inch thick.
  18. Lay the stuffed manicotti on top.
  19. Spread sauce to cover shells on top.
  20. Sprinkle with mozzarella cheese and parmesan.
  21. Cover with foil and bake at 350 degrees for at least 1 hour.
  22. When you take it out of the oven, it should be bubbling and hot throughout.
  23. Let it sit for at least 10 min.
  24. before serving.

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