Ricotta & Margherita® Salami Manicotti

Just combine Margherita® Genoa Salami with ricotta, romano and mozzarella cheeses, Italian spices and more to create the perfect twist on this classic family favorite.

Prep Time

10 minutes

Total Time

1.5 hours

Makes

6 servings

 

Ingredients

  • 1 (15 ounce) container ricotta cheese
  • 8 ounces deli Margherita® Genoa Salami, sliced 1/8-inch thick, slices chopped*
  • 1/4 cup shredded Romano or Parmesan cheese
  • 1/2 cup chopped fresh basil or Italian parsley, divided
  • 12 manicotti pasta shells, uncooked
  • 1 (24 to 26 ounce) jar pasta sauce with mushrooms
  • 1 cup water
  • 2 cups shredded mozzarella cheese
*1 (8 ounce) package Margherita® Cracker Size Salami may be substituted.

Directions

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