Recipe - Rigatoni With Olives

One half pound Rigatoni
One half pound Back olives, chopped
One half pound Mozzarella cheese
8 Leaves basil, shredded
Salt
Tomato sauce
One half 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 One half a slice of mozzarella, a little
basil and One fourth 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@centroin.com.br on Jul 06, 1997