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baked pasta

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baked pasta

tallullah | Mar 25, 2006 07:56 PM

Did I make a mistake of using fresh pasta to make a baked 3 cheese penne? Right now it's 'gummy'...cook more? toss it and serve chicken cutlets?

Here's basically what I did...
2 28 oz crushed tomatoes
2lbs fresh penne
1/4 lb fontina
1/4 lb pecerino
1/4 1bs parm
mozz on top (haven't done that yet)

and spices s&p

something off? better with dried pasta?

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