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	<title>Baked Pasta Archives &#8211; Tina&#039;s Table</title>
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		<title>Pasta al Forno con le Polpettine (Oven Baked Pasta with Little Meatballs)</title>
		<link>https://www.tinastable.com/pasta-al-forno-con-le-polpettine/</link>
					<comments>https://www.tinastable.com/pasta-al-forno-con-le-polpettine/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 05 Nov 2019 18:57:38 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baked Pasta]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Meatballs]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=3956</guid>

					<description><![CDATA[Food is powerful. One whiff of a favorite dish can envelop you instantly in a warm hug and bring comfort. It can transport you to another time, to your childhood, to your grandmother&#8217;s house, to a holiday. We need things like that in our lives, don&#8217;t we? This baked pasta dish from the south of Italy is one of those dishes that provoke such powerful feelings. Pasta al Forno con le Polpettine, or Oven Baked Pasta with Little Meatballs is a dish that many families serve for their Sunday dinner. It&#8217;s satisfying, hearty comfort food at its best. There are&#8230;]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">3956</post-id>	</item>
		<item>
		<title>Lasagna with Mushrooms, Ham, and Béchamel</title>
		<link>https://www.tinastable.com/lasagna-mushrooms-ham-bechamel/</link>
					<comments>https://www.tinastable.com/lasagna-mushrooms-ham-bechamel/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Wed, 17 Oct 2018 14:07:01 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baked Pasta]]></category>
		<category><![CDATA[Bechamel]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Porcini]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1696</guid>

					<description><![CDATA[I adore making fresh pasta. I adore eating pasta. Unfortunately, I can&#8217;t do either as much as I&#8217;d wish due the reality of my slowing metabolism. (Grrr&#8230;) Therefore, when I have the opportunity to do both, I want it to be special and worth my while. This elegant lasagna with mushrooms, ham, and béchamel, celebrating fall mushrooms, and fresh, silky, egg pasta, fit the bill this past weekend. Something special My mother-in-law has been visiting us in Italy and, unfortunately for a lot of her stay, my family has either been swamped or sick. We were all finally back to&#8230;]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">1696</post-id>	</item>
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