- dish. Layer with half of the pasta, a third of the meat mixture and
- half of the white sauce. Repeat layers.
- Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
- Yield: 12 servings.
Instead of a traditional tossed salad, serve Parmesan Penne with garden-fresh vegetables. Saute sliced zucchini, yellow squash and sweet red pepper in butter or margarine until crisp-tender. Season with garlic-salt and pepper.
Nutritional Facts: 1 serving equals 360 calories, 16 g fat (9 g saturated fat), 85 mg cholesterol, 563 mg sodium, 36 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.