| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Rigatoni |
| 1/2 | lb | Back olives, chopped |
| 1/2 | lb | Mozzarella cheese |
| 8 | Leaves basil, shredded | |
| Salt | ||
| Tomato sauce | ||
| 1/2 | c | Parmesan cheese, grated |
INSTRUCTIONS
Cook rigatoni in plenty of salted water. Drain and place in a bowl of ice water. Fill each drained rigatoni with 1/2 a slice of mozzarella, a little basil and 1/4 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
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Nutrition (calculated from recipe ingredients)
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Calories: 586
Calories From Fat: 260
Total Fat: 29.6g
Cholesterol: 103.6mg
Sodium: 2728.2mg
Potassium: 1303.7mg
Carbohydrates: 35.8g
Fiber: 11.3g
Sugar: 14.6g
Protein: 49.2g