Ricotta and Margherita® Salami Manicotti

Name: Ricotta and Margherita® Salami Manicotti
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters chopped fresh basil or Italian parsley, divided; 59 milliliters shredded Romano or Parmesan cheese; 680 grams pasta sauce with mushrooms; 12 manicotti pasta shells, uncooked; 425 grams ricotta cheese; 227 grams Margherita® Genoa Salami, sliced 1/8 inch thick, chopped; 473 milliliters shredded mozzarella cheese; 237 milliliters water

Ricottan and Margherita® Salami Manicotti might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 28g of protein, 32g of fat, and a total of 441 calories. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up ricotta cheese, water, pasta sauce, and a few other things to make it today.

Instructions

Heat oven to 350 degrees F.

Equipment you will use

Oven

Combine ricotta cheese, salami, Romano cheese and 1/4 cup of the basil; mix well. Spoon mixture into uncooked manicotti shells.

Ingredients you will need

Ricotta Cheese

Romano Cheese

Manicotti

Salami

Pasta Shells

Basil

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.

Ingredients you will need

Pasta Sauce

Manicotti

Pasta Shells

Sauce

Water

Equipment you will use

Baking Pan

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.

Ingredients you will need

Mozzarella