antipasto casserole

Name: Antipasto casserole
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup(s) ricotta cheese; 6 large eggs; 1/4 teaspoon(s) each, salt and pepper; 1 - jar, roasted red pepppers, drained and diced; 1/4 pound(s) salami, cut into cubes; 1/4 pound(s) mozzarella cheese, cut into cubes; 1/2 cup(s) sliced black olives; 1 - dozen pepperoncini peppers, stemmed, seeded and diced

22 Pinches

sherry monfils

worcester, MA

Updated on Nov 13, 2013

Instead of as a salad, I made this as a casserole..MMM..delicious!

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prep time 20 Min

cook time 40 Min

method Bake

yield 4-6 serving(s)

Ingredients

1/2 cup ricotta cheese
6 large eggs
1/4 teaspoon each, salt and pepper
1 - jar, roasted red pepppers, drained and diced
1/4 pound salami, cut into cubes
1/4 pound mozzarella cheese, cut into cubes
1/2 cup sliced black olives
1 - dozen pepperoncini peppers, stemmed, seeded and diced

How To Make antipasto casserole

Step 1

Heat oven to 400. Spray a 9" baking dish w/ cooking spray. In bowl whisk together ricotta cheese, eggs, salt and pepper.

Step 2

Add red peppers, salami, mozzarella cheese, olives and pepperoncini peppers. Pour into pan. Bake 40 mins, or until bubbly.
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