Rigatoni with olives

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

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