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  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups 2 percent reduced-fat milk
  • 1/2 cup half-and-half
  • 12 ounces dry ziti pasta, cooked until al dente and drained
  • 4 cups chopped fresh spinach
  • 2 cups chopped fresh kale
  • 3 ounces shredded sharp Cheddar cheese
  • 2 ounces grated Romano cheese


  1. Preheat oven to 350F.
  2. Melt butter in a saucepan, whisk in flour, and cook 2 minutes. Add milk and cream, whisk, and cook until creamy and thick, about 5 minutes.
  3. Combine pasta, spinach, kale, sauce, cheeses and toss gently. Place in a 3-quart casserole dish, cover, and bake 30 minutes.

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The recipe was originally published as Creamy Fresh Greens Pasta Bake on

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