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.

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