Ricotta and Margherita® Salami Manicotti recipe
All Recipes Trusted Brands: Recipes and Tips Margherita® Meats
Ingredients
- 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
- 579.1 caloriescarbohydrate: 45.3 gcholesterol: 90.6 mgfat: 29.6 gfiber: 4.1 gprotein: 32.8 gsaturatedFat: 14.5 gservingSize: -sodium: 1484.9 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Ricotta and Margherita® Salami Manicotti
Directions
-
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.