In addition to being tasty and adaptable to all for pockets, baked pastas and gratins have the virtue of allowing you to stagger the moments of preparation and cooking and, consequently, make more efficient use of precious time. Even this considerable advantage fades into the background as soon as one begins to contemplate the wide variety of dishes behind these two categories: lasagna, crepes, timbales, pasties, even desserts au gratin.
From rustic baked Penne Carbonara to intriguing Spice Lasagna, from delicate ?Gnocchi gratin with asparagus to spirited Split Peppers with ham and Fontina fondant, ?you can find a hot and steaming solution for every "dish-sized" craving.
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