antipasto casserole

Ingredients For antipasto casserole

• 1/2 c

  ricotta cheese
• 6 lg

  eggs
• 1/4 tsp

  each, salt and pepper
• 1

  jar, roasted red pepppers, drained and diced
• 1/4 lb

  salami, cut into cubes
• 1/4 lb

  mozzarella cheese, cut into cubes
• 1/2 c

  sliced black olives
• 1

  dozen pepperoncini peppers, stemmed, seeded and diced