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Baked Pasta With Spinach, Lemon, And Cheese

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low fat nut free vegetarian japanese

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Ingredients

10 ounce casarecce pasta or fusilli (short twisted spaghetti)

1 (5-ounce) package fresh baby spinach

1 tablespoon olive oil

4 cups chopped onion

1 1/10 ounces all-purpose flour (about 1/4 cup)

4 garlic cloves, minced

2 1/2 cups 1% low-fat milk

1/2 cup dry white wine

1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided

3/4 teaspoon salt

1/4 teaspoon grated lemon rind

1/2 teaspoon black pepper

cooking spray

3/4 cup panko (Japanese breadcrumbs), divided

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