Ingredients
1
(15 Ounce) Container Ricotta Cheese
1
8 Ounces
Deli Margherita® Genoa Salami, Sliced 1/8-Inch Thick, Slices Chopped*
8 Ounces
1/4 Cup
Shredded Romano Or Parmesan Cheese
1/4 Cup
1/2 Cup
Chopped Fresh Basil Or Italian Parsley, Divided
1/2 Cup
12
Manicotti Pasta Shells, Uncooked
12
1
(24 To 26 Ounce) Jar Pasta Sauce With Mushrooms
1
1 Cup
Water
1 Cup
2 Cups
Shredded Mozzarella Cheese
2 Cups
*1 (8 Ounce) Package Margherita® Cracker Size Salami May Be Substituted
Directions
Heat oven to 350°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 13x9-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.
There's Italian, and then there's Margherita
