Ricotta and Margherita® Salami Manicotti

Margherita® Genoa Salami with ricotta, Romano and mozzarella cheeses mingle with an array of Italian spices to create the perfect twist on this classic family favorite.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 579 Calories

Ingredients

• 1 cup water
• 2 cups shredded mozzarella cheese
• 1 (15 ounce) container ricotta cheese
• 8 ounces Margherita® Genoa Salami, sliced 1/8 inch thick, chopped*
• ¼ cup shredded Romano or Parmesan cheese
• ½ cup chopped fresh basil or Italian parsley, divided
• 12 manicotti pasta shells, uncooked
• 1 (24 ounce) jar pasta sauce with mushrooms

Recipe Instructions

Step 1

Heat oven to 350 degrees F. Combine ricotta cheese, salami, Romano cheese and 1/4 cup of the basil; mix well. Spoon mixture into uncooked manicotti shells.

Step 2

Combine pasta sauce and water; spoon 1 cup of the mixture in bottom of 13 x 9-inch baking dish. Arrange manicotti shells over sauce; spoon remaining sauce over shells covering completely.

Step 3

Cover dish with foil; bake 1 hour to 1 hour and 5 minutes or until pasta is tender when pierced with a knife. Uncover; top with mozzarella cheese. Return to oven; bake 10 minutes or until bubbly and cheese is melted. Top with remaining 1/4 cup basil.