Black Olive Manicotti
- Yield 4 to 6 servings
- Prep 20 minutes
- Cook 45 minutes
- 1 box manicotti
Prepare manicotti according to directions on package. Set aside.
While the manicotti is boiling
chop: 1 small onion
4 cloves garlic
6 sundried tomatoes
1 pkg thinly sliced. (3.5oz) of Calabrese Salami (save a couple of slices for garnish)
sautee the above ingredients in 1 tblsp. olive oil for about 4- 5 minutes.
chop a can of California black olives. (save some whole ones for garnish)
Mix together 1 container of ricotta cheese, 1/2 cup freshly grated parmesan cheese and 1 egg slightly beaten. Stir in the olives and the sauteed ingredients.
Stuff the manicotti with above mixture. Save a bit for the top.
Spoon a cup of your favorite marinara sauce on bottom of baking dish. Place the stuffed manicotti side by side on sauce. Top the manicotti with 1/2 cup of sauce and cheese reserve. Bake covered for 30 minutes at 350. Uncover and cook about another 10 minutes.
I garnished with whole black olives with salami rolled insde each olive.
Serve warm with some fresh french bread, a light salad and your favorite Napa Valley Wine.