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$4 Spaghetti That’s Almost as Good as $24 Spaghetti

(Food & Wine, August, 2012)

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On December 18, 2012, 4:56 am anna economou said:

very good


3-Cheese Macaroni And Cheese

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5-Cheese Lasagne

(Dinner: Impossible, Episode: Mall Madness, Season: 2)

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Abruzzese Lamb and Red Pepper Ragù with Penne

(Cooking Light, October, 2002)

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Agnolotti with Sweet Peas and Goat Cheese

(Bon Appétit, January, 2007)

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All-American Lasagna

(Every Day with Rachael Ray, September, 2012)

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Apple And Sausage Risotto

(Washington Post, October, 2007)

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Artichoke Ravioli With Tomatoes

(Gourmet, January, 2007)

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Arugula-Walnut Pesto Farfalle

(Sunset, June, 2010)

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Asian Chicken-Noodle Salad With Snap Peas

(Bon Appétit, June, 2010)

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Asparagus Pasta With Toasted Pecans

(Southern Living, April, 2004)

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Asparagus Ravioli In Parmesan Sauce

(Gourmet, April, 2008)

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Baby Artichokes and Sausage Rigatoni

(Sunset, September, 1998)

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On September 15, 2010, 11:03 pm spm said:

This has wonderful Italian flavors from sausage, fresh fennel and red bell pepper.


Bacon And Swiss Chard Pasta

(Bon Appétit, May, 2008)

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Bacon and Wild Mushroom Risotto With Baby Spinach

(Cooking Light, May, 2010)

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Bacon Bow Tie Pasta

(Southern Living, April, 2007)

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Baked Camembert Pasta

(Jamie’s Food Revolution by Jamie Oliver, 2009)

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Baked Four-Cheese Spaghetti

(Food & Wine, April, 2005)

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Healthful Info:

Very high in fat. Save for an occasion when serious comfort food is needed.

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On October 27, 2008, 1:06 pm foodieprincess said:

What a great twist on your standard macaroni and cheese, who doesn't have a box of spaghetti in their pantry and even though the recipe calls for Gruyere, Fontina, and Gorgonzola cheeses. I've made this using good old swiss, some danish blue, a little munster basically whatever cheese I have in my fridge. The Fontina and Mozzarella gives this dish such a creamy, buttery flavor, a perfect base for the sharpness of the Gorgonzola. This recipe can be easily doubled or reduced down to just enough for two. Serve with a little tomato chutney/jam and a light red wine.


Baked Gigantes in Tomato Sauce

(Cooking Light, March, 2004)

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Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

(Cooking Light, December, 2006)

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Baked Macaroni and Cheese

(Cottage Living, September, 2004)

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Baked Penne with Veal

(Cooking Light, April, 1996)

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Baked Rigatoni With Meatballs and Peppers

(Food Network Magazine, March, 2011)

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Baked Rigatoni with Ricotta and Collard Greens

(Cottage Living, January, 2006)

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Baked three-cheese macaroni

(Anyone Can Cook by Better Homes and Gardens, 2007)

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