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Baked Pasta with Spinach, Ricotta, and Prosciutto
Ingredients
- 1 pound gemelli (or other pasta)
- 6 ounces sliced prosciutto
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
- 2 cups milk
- 2 cups ricotta cheese
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 1/2 cup grated Parmesan
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