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Reviewed Spinach and Artichoke Baked Whole Grain Pasta

Thursday, Jun 23, 2011 on Cooking Channel

"This was really good with a couple of modifications - I used 5 oz of fresh baby spinach, torn by hand and when I was combining the pasta with the bechamel (milk & flour) sauce, gruyere, etc., I added salt and pepper, oregano (dry, about 1 tbsp), thyme (dry, about 2 teaspoons) and paprika (about 2 teaspoons). I made it with Barilla Plus penne (it h"

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