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Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
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This recipe is by Alex Witchel and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.