BCL - Ricotta and Margherita® Salami Manicotti Popular 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 appropriate twist in this traditional family favourite."
Ingredients :
- 1 (15 ounce) box ricotta cheese
- 8 oz. Margherita® Genoa Salami, sliced 1/8 inch thick, chopped*
- 1/4 cup shredded Romano or Parmesan cheese
- half of cup chopped fresh basil or Italian parsley, divided
- 12 manicotti pasta shells, raw
- 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 nicely. Spoon combination into uncooked manicotti shells.
- Combine pasta sauce and water; spoon 1 cup of the combination in bottom of 13 x nine-inch baking dish. Arrange manicotti shells over sauce; spoon last sauce over shells covering absolutely.
- Cover dish with foil; bake 1 hour to one hour and 5 mins or until pasta is tender when pierced with a knife. Uncover; top with mozzarella cheese. Return to oven; bake 10 mins or till bubbly and cheese is melted. Top with ultimate 1/four cup basil.
Notes :
- *1 (eight ounce) bundle Margherita® Cracker Size Salami may be substituted.
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