Yield: 2 Servings
|½ pounds||Back olives, chopped|
|½ pounds||Mozzarella cheese|
|8||Leaves basil, shredded|
|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