| 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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