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Cheese Pasta Florentine
1lb. Your favorite pasta
1 lb ricotta cheese
½ lb Mozzarella cheese
1 c. Parmesan cheese
2 eggs, beaten
1 T chopped Parsley
1 small onion diced
½ lb mushrooms
½ lb spinach frozen (thaw and drain)
Sautee chopped onions and mushrooms until tender. Combine the ricotta, mozzarella, ¾ cup of the parmesan cheese, eggs, parsley. Cook the pasta, drain and place in a 13×9 baking dish. Mix all ingredients together except the rest of the parmesan and the Tomato & Basil. Now top the mixture with the Tomato & Basil and sprinkle the rest of the parmesan on top. Bake at 350 for 35 minutes.
Yield: serves 6 to 8
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