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Vegetarian Baked Pasta

Reviewed: Jul. 23, 2008
i made this for a dinner party - doubled the noodles, sauce and mozzarella and made it in a giant disposable aluminum pan. instead of doubling the Gorgonzola i used 8 oz of Gorgonzola and 8 oz of fresh Parmesan. i also added zucchini to the mushrooms. veggie rotini made the dish colorful! it got rave reviews from everyone, the brave eaters and the picky! my only regret is that i didn't allow quite enough cook time. the dish was hot and the cheese was melted, but it didn't have time to get that lovely brown, bubbly crust on top. i will definitely be making this again.
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