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Baked Four-Cheese Spaghetti

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main-dish low carb nut free vegetarian dinner italian


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1 1/2 pounds spaghetti

1/2 pound imported fontina, coarsely shredded (2 cups)

1/2 pound mozzarella, coarsely shredded (2 cups)

1/2 pound Gruyère, coarsely shredded (2 cups)

1/4 pound gorgonzola dolce, crumbled

Salt and freshly ground pepper

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