Ricotta and Margherita® Salami Manicotti

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

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.
Ricotta and Margherita® Salami Manicotti
Ricotta and Margherita® Salami Manicotti

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

Categories

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