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
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 184 (30%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 153.4mg||47 %|
|Sodium 722.5mg||25 %|
|Potassium 297.1mg||8 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 64.5g|
|Protein 39.9g||57 %|
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Calories per serving: 608
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