Black Olive Manicotti

  • Yield: 4 to 6 servings
  • Prep: 20 minutes
  • Cook: 45 minutes


1box 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.