• 2servings

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 pounds Rigatoni

  2. pounds Back olives, chopped

  3. pounds Mozzarella cheese

  4. 8 Leaves basil, shredded

  5. Salt

  6. Tomato sauce

  7. cup Parmesan cheese, grated

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cover with tomato sauce and plenty of parmesan cheese. Bake until mozzarella has melted.

  3. Recipe by: Miriam P. Posvolsky Posted to Kitmailbox by Leon & Miriam Posvolsky on Jul 06, 1997


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