Ricotta and Margherita® Salami Manicotti recipe
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Ingredients
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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
1 cup water
2 cups shredded mozzarella cheese
Nutrition Info
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579.1 calories
carbohydrate: 45.3 g
cholesterol: 90.6 mg
fat: 29.6 g
fiber: 4.1 g
protein: 32.8 g
saturatedFat: 14.5 g
servingSize: -
sodium: 1484.9 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -
Directions Ricotta and Margherita® Salami Manicotti
Directions
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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.
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.
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.