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    You are in: Home / Recipes / Pasta Baked With Olives, Vegetables and Mozzarella Recipe
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    Pasta Baked With Olives, Vegetables and Mozzarella

    Average Rating:

    3 Total Reviews

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    • on October 02, 2003

      Going to a pot luck tonight, so I ventured down your list, saw this and remembered that I have one of those huge jars of mixed olives and peppers from Costco, I mean huge, still hogging refrigerator space. So I multiplied the recipe made one for the home front which we have just tasted, surely that is not cheating??? so 1/2 the jar went for the kalamata olives(there are some other varieties in the jar but I tried to stay fairly conventional for once) and I had some good mozzarella from Pikes market and bought some bow ties, just because this seemed like a dress up dinner. EXCELLENT. It is on the list now, the good one. Thanks again, this is fun. LuluB

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    • on December 29, 2007

      Excellent dish and i will make it again for sure. thanks

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    • on January 24, 2007

      This really did not work for us. I measured out 8 oz of dry pasta by weight, and ended up with enough pasta to fill a 2 1/2 qt. baking dish - more like 6 to 8 servings. There really did not seem to be enough cheese - I guess I was expecting more of a sauce effect, and had instead pasta with some daubs of cheese. I liked all the individual ingredients, but as a dish this just did not appeal to us. Sorry.

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    Nutritional Facts for Pasta Baked With Olives, Vegetables and Mozzarella

    Serving Size: 1 (370 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1243.8
     
    Calories from Fat 567
    45%
    Total Fat 63.1 g
    97%
    Saturated Fat 26.9 g
    134%
    Cholesterol 133.7 mg
    44%
    Sodium 2293.5 mg
    95%
    Total Carbohydrate 107.4 g
    35%
    Dietary Fiber 10.1 g
    40%
    Sugars 14.4 g
    57%
    Protein 63.9 g
    127%

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