Broccoli and Pasta Bianco

Broccoli and Pasta Bianco
from Campbell's Kitchen

Prep Time: 20 min. Bake Time: 25 min.

1 pkg. (1 pound) uncooked penne pasta (about 6 cups)
4 cups fresh or frozen broccoli flowerets
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1 1/2 cups milk
1/2 tsp. ground black pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmesan cheese

Directions:
Heat the oven to 350°F.
Cook the pasta according to the package directions. Add the broccoli for
the last 4 minutes of cooking time. Drain the pasta and broccoli well in
a colander.
Stir 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.
Bake for 25 minutes or until the pasta mixture is hot and bubbling and
the cheese is melted.
 Tip : Creamy white pastas like this one taste great with the tang and
heat of crushed red pepper flakes. Serve it on the side.
 Serving Suggestion: Serve with baby greens (spinach, arugula & frisee)
salad tossed with lemon mustard vinaigrette. For dessert serve fresh
strawberry shortcake with whipped cream. Serves 8.

Kitchen Clip:
You can save some time by purchasing pre-washed and trimmed broccoli
flowerets from the salad bar at your local market.
Received on Mon Feb 2 18:49:40 2009