| 1 box | PLUS® Elbows |
| 1 jar | BARILLA Italian Baking Sauce |
| 1/2 cup | extra virgin olive oil |
| 1 container (16 ounces) | ricotta cheese |
| 1 cup | kalamata olives, pitted, cut in half |
| 1/3 cup | Pecorino Romano cheese, grated |
| 2 tablespoons | fresh basil, chopped |
| 2 cups | mozzarella cheese, shredded, divided |
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil. Lightly grease a 13 x 9 inch glass baking dish.
COMBINE olive oil, Italian Baking Sauce, ricotta cheese, olives, pecorino cheese, basil and 1/2 cup mozzarella cheese in a large glass bowl. Mix well.
COOK pasta according to package directions. Drain and add to glass bowl. Mix well.
SPOON mixture into glass baking dish. Top with remaining mozzarella cheese.
BAKE for 20-30 minutes or until cheese is bubbly.