Page 133 - One-Dish Meals

4. Stir milk into skillet with squash and heat through. Add squash mix-
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ture, pancetta mixture, and ⁄4 cup Parmesan to pasta in saucepot; toss
until well mixed. Spoon pasta into 3-quart ceramic baking dish and sprin-
kle with bread crumbs and remaining Parmesan. Bake 30 minutes or until
center is hot and top is golden. Garnish with fried sage leaves.
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Note: To make fried sage leaves: Heat ⁄4 cup olive oil in 10-inch skillet
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over medium heat until hot. Add ⁄2 cup sage leaves, rinsed and patted dry;
cook about 1 minute or until crisp, turning leaves over once and being
careful not to burn them. Remove with slotted spoon; drain on paper towels.
E A C H S E R V I N G About 600 calories | 25 g protein | 87 g carbohydrate |
17 g total fat (8 g saturated) | 27 mg cholesterol | 760 mg sodium.