RICOTTA AND MARGHERITA® SALAMI MANICOTTI

Ricotta and Margherita® Salami Manicotti image

Margherita® Genoa Salami with ricotta, Romano and mozzarella cheeses mingle with an array of Italian spices to create the perfect twist on this classic family favorite.

Provided by Margherita Meats

Categories Margherita® Meats

Time 1h30m

Yield 6

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1484.9 mg, Sugar 11.7 g