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Reviewed Spinach and Artichoke Baked Whole Grain Pasta

Aug 8, 2011 in Food Network Community Toolbox on

I liked this recipe, but I did make a few changes. I used 16 oz of spinach instead of 20, I didn't have a shallot so I used an onion, and used regular shredded parmesan instead of the Parmigiano Reggiano because I wasn't spending $15 on two cheeses (Gruyere and the P.-G). I would definitely make it again, except I would double the sauce as most o...

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