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Ricotta & Margherita® Salami Manicotti

prep time: 10 minutes

total time: 1.5 hours

Makes: 6 servings

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.


  • 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.


  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.