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    You are in: Home / Recipes / Two Layer Baked Pasta Recipe
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    Two Layer Baked Pasta

    Average Rating:

    3 Total Reviews

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    • on March 18, 2009

      This is awesome!!! I followed another reviewer who just added spaghetti sauce. i used a large jar of Ragu and about i/2 large can of diced tomatoes I had left over and also a small can of diced tomatoes with italian seasonings ..trying to add up to the 28-oz can of diced tomatoes called for.i omitted the spinach and artichokes.This is very much like the Baked Neopolitan Pasta from Rachael Ray I usually make,although that version has no meat. I will definitely use this again and also will try it with chicken as suggested. This went together very quickly for me.

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    • on September 10, 2008

      This was very good!! I had to make some adjustments, only b/c of what I had and didn't have onhand. I used a jar of spaghetti sauce rather than the diced tomatoes and tomato paste, and I didn't have any artichoke hearts. But other than that, I made it as written and it was a very good pasta dish. Made a lot so we will have some yummy leftovers!! Oh yea, I used bowtie and macaroni pasta only b/c they were both half full boxes that I wanted to use up!!

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    • on February 18, 2006

      I was sooo indecisive tonight -and this fit everything I was looking for! I didn't have ground beef, so I used chicken instead and it turned out fanstasic. Thanks!

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    Nutritional Facts for Two Layer Baked Pasta

    Serving Size: 1 (437 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 783.3
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 16.3 g
    Cholesterol 116.3 mg
    Sodium 1293.6 mg
    Total Carbohydrate 84.3 g
    Dietary Fiber 10.1 g
    Sugars 10.3 g
    Protein 42.5 g

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