Cook the Rigatoni in a large pot of salted, boiling water. Cook it about 1 minute less than the package directions so it is still hard enough to stand up.
Drain the pasta and rinse under cold water. Toss pasta with 1 Tablespoon of oil to prevent it from sticking.
Using your hands, stand each tube of rigatoni up in the pan in a single layer covering the entire base of the pan.
Mix cream cheese, ricotta cheese and cream cheese in a bowl.
Spread over the pasta using a spatula. Make sure the cheeses go through the pie holes.
In a bowl, mix the grated tomato, salt, pepper and basil thoroughly. and drizzle over pasta.
Finally, sprinkles of the grated mozzarella.
Bake in a 400F oven for 15-20 minutes.
Cut the mozzarella slices with the help of a round mold.
Put the olive slices on them and place them on the pasta, forming ‘eyeballs’.