Preparation
Total Time
Serves
- 1(150 g) pkg Maple Leaf® Natural Selections Mild Genoa Salami, sliced into ½” strips
- 200 gLarge Pasta Shells (approx. 18 shells), cooked per packages instructions, cooled
- 1tbsp olive oil
- 1small red onion, diced
- 1garlic clove, finely grated
- 475 gricotta
- ¾cup parmesan cheese, divided
- 1tsp fresh thyme
- 2tbsp basil, roughly chopped
- 1(700 g) Jar good quality tomato sauce
- ½cup 35% cream
- Salt and pepper
- ½cup grated mozzarella cheese
- ¼cup breadcrumbs
- Preheat oven to 375 F.
- Place a medium sized pan on low heat and add the oil and onion and cook for 3 to 4 minutes.
- Add the salami and continue to cook until the salami is lightly caramelized, approx. 3 minutes.
- Stir in the garlic and cook for another 30 seconds until fragrant. Let cool. Remove from pan and roughly chop the mixture on a cutting board.
- Combine the ricotta, ¼ cup parmesan cheese, thyme and salami mixture in a medium bowl. Season with salt and pepper to taste.
- Mix together the remaining parmesan, mozzarella and breadcrumbs in a small bowl.
- In a small pot add the tomato sauce, cream and basil and bring to a boil, cook for 2 to 3 minutes.
- In a 9” by 11” baking dish, flood the bottom of the dish with the tomato sauce.
- Divide the ricotta mixture amongst the pasta shells and arrange in a single layer in the baking dish.
- Sprinkle the cheese and bread crumb mixture over top of the pasta shells.
- Place in the oven on the middle rack and bake for 20 to 25 minutes until the cheese has melted and top is lightly golden.
- Remove from the oven and let sit for 5 to 10 minutes before serving.
This dish would be great served with some garlic bread and a leafy green salad.
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