Ricotta and Margherita® Salami Manicotti Margherita Meats reviews online

Ricotta and Margherita® Salami Manicotti


Margherita Meats

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."

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Edition Details

Author

Margherita Meats

Cooking method

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.

Number of persons

6

Full cooking time

10 m

Cooking time

1 h

Time for preparing

1 h 30 m

Calories

579

Fats

29.6 g

Carbohydrate

45.3g

Protein

32.8 g

Cholesterol

91 mg

Sodium

1485 mg

Ingredients Ricotta and Margherita® Salami Manicotti

1 cup water
2 cups shredded mozzarella cheese
1 (15 ounce) container ricotta cheese
8 ounces Margherita® Genoa Salami, sliced 1/8 inch thick, chopped*
1/4 cup shredded Romano or Parmesan cheese
1/2 cup chopped fresh basil or Italian parsley, divided
12 manicotti pasta shells, uncooked
1 (24 ounce) jar pasta sauce with mushrooms

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