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Baked Pasta Casserole
- extra-virgin olive oil
- 3/4 pound whole wheat pasta shells
- sea salt
- 1 large yellow onion, chopped
- 2 cloves garlic, chopped
- 4 cups well-chopped fresh spinach
- 1 1/2 cups sliced almonds, lightly toasted
- zest of 2 lemons
- 8 ounces mozzerella, shredded or torn into small pieces
Directions:View on 101 Cookbooks
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