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
