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The Boston Globe

Food & dining

Sunday supper

Recipe for timbale with penne in Bolognese sauce

Serves 6

Olive oil (for the pan)
Flour (for sprinkling)
1 pound pizza dough
1 pound cooked penne with
1 cup frozen peas, rinsed with cold water
2 tablespoons chopped fresh basil
1 egg, beaten with 1 teaspoon cold water (for glaze)

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