Real Recipes From Real Home Cooks ®

antipasto casserole

a recipe by
sherry monfils
worcester, MA

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

serves 4-6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For antipasto casserole

  • 1/2 c
    ricotta cheese
  • 6 lg
  • 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

How To Make antipasto casserole

  • 1
    Heat oven to 400. Spray a 9" baking dish w/ cooking spray. In bowl whisk together ricotta cheese, eggs, salt and pepper.
  • 2
    Add red peppers, salami, mozzarella cheese, olives and pepperoncini peppers. Pour into pan. Bake 40 mins, or until bubbly.