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    You are in: Home / Recipes / Baked Rigatoni With Kalamata Olives Recipe
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    Baked Rigatoni With Kalamata Olives

    Average Rating:

    4 Total Reviews

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    • on December 06, 2014

      This was an unexpectedly absolutely delicious dish! I was visiting family made it on a spur of the moment thought for a day after Thanksgiving dinner. I shared it with family and they raved about it and asked me for the website and saved it in their electronic devices! Tasted good for a few days! It was such of an attractive dish that I posted a photo of it here.

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    • on December 11, 2010

      This casserole was absolutely yummy! We had three dinners out of it, as well as two lunches for me. I thought it would be a little on the soupy side due to all the liquid in the sauce, but it all absorbed into the pasta while baking so the texture was just perfect. I love the addition of the kalamata olives. Thanks for sharing!

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    • on April 09, 2010

      This was the best baked pasta I have EVER made... really the best I've ever had ! I used penne pasta and chicken... didn't have tomatoes either, but those olives make the dish. Thanks for sharing... will definitely be a weekly dish; easy to make on a Sunday afternoon and throw in the oven later on that week:)

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    • on June 05, 2007

      My husband and parents loved this dish. I used sweet Italian sausage rather than hot but otherwise followed the recipe as written. The kalamata olives lent a salty taste to the dish but no one complained.

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    Nutritional Facts for Baked Rigatoni With Kalamata Olives

    Serving Size: 1 (394 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 930.0
    Calories from Fat 438
    Total Fat 48.6 g
    Saturated Fat 20.2 g
    Cholesterol 174.0 mg
    Sodium 2434.7 mg
    Total Carbohydrate 76.6 g
    Dietary Fiber 6.6 g
    Sugars 11.5 g
    Protein 47.7 g

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