Rigatoni with olives
2 Servings
Ingredients
| Quantity | 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 |
Directions
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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