Ingredients
6 c. penne pasta
4 c. broccoli florets
1 can Campbell’s® Condensed Cream of Mushroom Soup
1 1/2 c. milk
1/2 tsp. ground black pepper
1 1/2 c. mozzarella cheese
1/4 c. Parmesan cheese
Preparation
Step 1Heat the oven to 350 degrees F.Step 2Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta mixture well in a colander.Step 3Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.Step 4Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.Step 5Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side.Step 6Serving Suggestion: Serve with baby greens (spinach, arugula & frisee) salad tossed with lemon mustard vinaigrette. For dessert serve fresh strawberry shortcake with whipped cream.Using Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 339, Total Fat 8g, Saturated Fat 4g, Cholesterol 18mg, Sodium 379mg, Total Carbohydrate 50g, Dietary Fiber 3g, Protein 17g, Vitamin A 26%DV, Vitamin C 28%DV, Calcium 27%DV, Iron 14%DV
