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