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Ingredients
  • 2-½ cups uncooked bow tie pasta
  • 2 cups (8 ounces) shredded Italian cheese blend
  • 1-¼ cups grated Parmesan cheese, divided
  • 1 cup (8 ounces) sour cream
  • 1 cup ranch salad dressing
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
  • 2 slices day-old French bread (½ inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon grated lemon zest
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon garlic salt
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