Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Rigatoni |
| ½ pounds | Back olives, chopped |
| ½ pounds | Mozzarella cheese |
| 8 | Leaves basil, shredded |
| Salt | |
| Tomato sauce | |
| ½ cup | Parmesan cheese, grated |
Cook rigatoni in plenty of salted water. Drain and place in a bowl of ice water. Fill each drained rigatoni with ½ a slice of mozzarella, a little basil and ¼ teaspoon olives, transferring each to a buttered baking dish.
Cover with tomato sauce and plenty of parmesan cheese. Bake until mozzarella has melted.
Recipe by: Miriam P. Posvolsky Posted to Kitmailbox by Leon & Miriam Posvolsky <posvolsk@...> on Jul 06, 1997