Pasta pillows stuffed with a mixture of beets, goat cheese and Parmesan are tasty enough. But Philadelphia chef and Rustic Italian Food author Marc Vetri takes them a step further: He tosses the "plin," as he calls them, with a butter-tarragon sauce and tops them with more Parmesan. The dish isn't baked like a traditional mac and cheese, but it's no less decadent.
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