->Rigatoni 01 <-

6 to 8 servings. 1/4 cup butter

8 oz rigatoni, cooked and drained

1/2 cup chopped olives

4 oz jar pimiento, finely chopped

1/2 tsp dried oregano

1/2 cup chopped parsley

2 cups cottage cheese

1 cup sour cream

1/2 cup milk

1/3 cup tomato sauce

salt and pepper to taste

3/4 cup bread crumbs

1/4 cup chopped walnuts

1/2 cup grated cheddar cheese Preheat oven to

375F (190C). In large saucepan, over medium heat,

melt 2 tbsp (25mL) butter. Add cooked rigatoni, olives, pimiento,

oregano and 1/4 cup (50mL) of the chopped parsley; toss well to

mix. Spoon into shallow 2 quart (2L) casserole dish. In bowl,

combine cottage cheese, sour cream, milk, tomato sauce and salt

and pepper to taste. Pour over rigatoni mixture. Saut bread crumbs

and walnuts in remaining butter; sprinkle over casserole. Top with

375F (190C) for minutes or until top is golden and cheese is melted.