BCL - Ricotta and Margherita® Salami Manicotti The Best Recipes
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| Ricotta and Margherita® Salami Manicotti |
"Margherita® Genoa Salami with ricotta, Romano and mozzarella cheeses mingle with an array of Italian spices to create the best twist on this traditional circle of relatives favored."
Ingredients :
- 1 (15 ounce) field ricotta cheese
- eight ounces Margherita® Genoa Salami, sliced 1/eight inch thick, chopped*
- 1/4 cup shredded Romano or Parmesan cheese
- 1/2 cup chopped sparkling 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
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H30M |
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- Heat oven to 350 ranges F. Combine ricotta cheese, salami, Romano cheese and 1/4 cup of the basil; blend well. Spoon combination into uncooked manicotti shells.
- Combine pasta sauce and water; spoon 1 cup of the combination in bottom of thirteen x nine-inch baking dish. Arrange manicotti shells over sauce; spoon final sauce over shells covering completely.
- Cover dish with foil; bake 1 hour to one hour and five minutes or till pasta is tender while pierced with a knife. Uncover; pinnacle with mozzarella cheese. Return to oven; bake 10 mins or till bubbly and cheese is melted. Top with last 1/4 cup basil.
Notes :
- *1 (eight ounce) package deal Margherita® Cracker Size Salami can be substituted.
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