How to make any kind of baked pasta from Food52 by J. Kenji López-Alt

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  • anya_sf on June 24, 2019

    Nice, versatile method. I'd never tried soaking pasta rather than boiling and it worked great. This time I made red sauce with Italian sausage, mushrooms, and spinach, dolloped spoonfuls of ricotta throughout the casserole, then topped it with grated parmesan and mozzarella (no crumbs). Baked at 475 degrees for about 20 minutes. Delicious and less time-consuming than traditional baked pasta.

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