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Brussels and Three-Cheese Pasta Bake

Rachael Ray Every Day
  • 0 minutes
  • Serves 6

INGREDIENTS

10 oz

Brussels sprouts

2 cloves

Garlic

1 3/4 cups

Vegetable stock

1/2 lb

Twisty pasta

3 tbsp

Flour

1 tbsp

Olive oil

2 tbsp

Butter, unsalted

1 cup

Fontina

1 cup

Gruyere

1/2 cup

Parmesan