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Baked Pasta

On June 27, 2008, Judy (Diva) blogged about her visit to an agriturismo (working farm in Italy) where the BEST pasta is made in Gragnano.

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Coincidentally, a friend received a bag of this pasta from an Italian house guest. She had no idea what to do with it, so she gave it to me! Whoo Hoo!. It has been in my pantry for two months. I took it out on Sunday.

I boiled the pasta, and made of mixture of ricotta, 10 oz. of frozen spinach (drained and chopped), one egg, beaten, and some parmigiano. Inside each tube, I put a small piece of buffalo mozzarella, and some of the ricotta-spinach mixture.

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I made a basic bechemel sauce. Melt 4 T. butter with 4 T. flour, then add 2 c. milk, stirring until it boils and thickens. I added 4 oz. of leftover gorgonzola cheese to the finished bechemel.

Place a little of the sauce in bottom of a baking dish. Stuff all the pasta tubes. Top with remaining sauce, and sprinkle with parmigiano. Bake 30-35 min. at 350.

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We somehow convinced ourselves, that by eating a spinach salad with the spinach in the pasta, we were eating a great vegetarian meal. But it was delicious!

Comments (2)

Anonymous:

I really like your rationale for how this makes a vegetarian meal. You make me laugh all the time. Yummy dinner!

I used to leak the info on how great Gragnano pasta is quite often, but now the price is starting to go up! If you do a side by side test using the same condiments, you will see for texture and taste it's simply the best.
Anyone who wants to know why can get the book on pasta from the Pasta Museum in Rome, not too far from Fontana do Trevi. I read it and LO! the scales fell from my eyes and I have been a disciple from that moment.

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