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Reviewed Spinach and Artichoke Baked Whole Grain Pasta

Nov 22, 2011 in Food Network Community Toolbox on

Really great tasting pasta. The sauce needed more liquid, however. I halved the recipe but needed lots more milk to make a creamy sauce. Also, I sauted the shallot and garlic in the butter in the same pot I added the flour to make the roux and sauce. I used spiral pasta. This was a fantastic go to with a roast pork! ""

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