Muffuletta Pasta

  • Yield: 6 to 8 servings


24ounces penne
4-- (10-ounce) cans seasoned chicken broth
1/4cup minced garlic
-- Olive oil for sauteing
12ounces Genoa salami, finely chopped
12ounces ham, finely chopped
1pound provolone cheese
1large jar olive salad, slightly drained
1-- (4-ounce) can sliced black olives
12ounces Romano cheese, shredded


  1. Boil the pasta in the chicken broth in a large saucepan until al dente; drain.  Saute the garlic in olive oil in a skillet.  Add the sauted garlic, salami, ham, provolone cheese, olive salad, black olives and Romano cheese to the pasta and mix well, adding additional olive oil if necessary.  Spoon into a large baking pan.  Bake at 350F for 30 to 40 minutes or until all the cheese melts.

Recipe reprinted with permission from The Junior League of Greater Covington’s Roux To Do (Junior League of Greater Covington, Louisiana, 2004).