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Spanakopita Casserole
  • 1 16-ounce box penne
  • 1 10-ounce box frozen chopped spinach (or equivalent of 1 pound fresh spinach, chopped)
  • 1 ½ cup crumbled feta cheese
  • ¼ cup loosely packed fresh dill, chopped (or 3 teaspoons dried dill)
  • 1 15-ounce tub ricotta cheese
  • Pinch each salt, pepper
  • 1 8-ounce package part-skim shredded mozzarella cheese
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