Title: Rigatoni with Olives
Categories: Pasta
Yield: 2 Servings

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

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.

Saturated fat 17 g Total Fat 35 g (37% of calories) Protein 41 g (19% of calories) Carbohydrates 97 g (45% of calories)

Cholesterol 98 mg Sodium 1675 mg Fiber 1 g Iron 3 mg Vitamin A 1144 IU Vitamin C 0 mg Alcohol 0 g

Posted to MM-Recipes Digest V4 #3

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