Pasta Muffuletta

We took the filling, with all its wonderful Italian flavors, from the famous New Orleans sandwich and made it into a gluten free pasta entrée. It's like a baked antipasto. Serve it as a hearty main meal or a side.

Yield

8-10 slices

Time

35 minutes to assemble
30 minutes to bake
15 minutes to rest

Ingredients

1-16 oz box Notta Pasta Spaghetti
1-24 oz jar Giardeniera* (marinated vegetables), drained
2 cups pitted, mixed picante green and kalamata olives
2 tablespoons olive oil
1/2 lb Genoa salami, thinly sliced
1/2 lb capicollo or ham, thinly sliced
1-12 oz jar roasted red peppers, drained and sliced
1 lb sliced provolone cheese
*If spicy heat is not desired, remove pepperoncini from Giardeniera

Directions

1.	Put a large pot of salted water on to boil. Preheat oven to 350°F. Grease springform pan with oil.
2.	Dice Giardeniera and olives with a knife or food processor. Pour into medium bowl. Add olive oil and mix well.
3.	Boil Notta Pasta according to box directions. Drain (do not rinse) and immediately pour into olive mixture. Mix until olive mixture is incorporated into pasta.
4.	Evenly press 1/3 of pasta (about 3 cups) into bottom of springform pan. Top pasta with 1/2 of salami. Layer salami with 1/2 of ham. Top ham with 1/2 of peppers and layer peppers with 1/3 of cheese.
5.	Repeat layers, pressing down firmly between each layer. End with final layer of pasta and top with remaining cheese. Bake for 30 minutes. Rest 15 minutes before unmolding. Serve.

TOOLS & EQUIPMENT

1-9 inch springform pan

Pasta Muffuletta

In this recipe

Notta Pasta Rice Spaghetti