Mole Enchilada Pasta Bake

Ingredients

• 200 g rigatoni pasta
• 1 cup mole sauce (store‑bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup black olives, sliced
• 1 tbsp olive oil
• to taste salt(optional)
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Bring a large pot of salted water to a boil, add the rigatoni and cook al dente according to package directions (about 10 minutes); drain and set aside.

2. 2

   In a skillet, heat the olive oil over medium heat, add the mole sauce and stir for 2‑3 minutes until warmed through; toss the cooked rigatoni in the sauce until evenly coated.

3. 3

   Spread half of the mole‑coated pasta in a small baking dish, sprinkle with half of the mozzarella, then layer the remaining pasta, top with the rest of the cheese and the sliced olives.

4. 4

   Bake for 15‑20 minutes, until the cheese is melted and lightly golden. Remove from the oven, let rest 5 minutes, then garnish with chopped cilantro if desired and serve.