Broccoli and Pasta Bianco
This delectable baked dish features penne pasta and broccoli flowerets mixed with a flavorful Alfredo-like sauce - baked until hot and bubbly, it's an unforgettable recipe!
Ingredients
6 cups uncooked penne pasta4 cups fresh or frozen broccoli florets1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.5 cups milk0.5 teaspoon black pepper1.5 cups shredded mozzarella cheese (about 6 ounces)0.25 cup shredded Parmesan cheese
Instructions
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 mixture 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.
Broccoli and Pasta Bianco
This delectable baked dish features penne pasta and broccoli flowerets mixed with a flavorful Alfredo-like sauce - baked until hot and bubbly, it's an unforgettable recipe!
Directions
Print
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 mixture 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.
Ingredients
6 cups uncooked penne pasta4 cups fresh or frozen broccoli florets1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.5 cups milk0.5 teaspoon black pepper1.5 cups shredded mozzarella cheese (about 6 ounces)0.25 cup shredded Parmesan cheese
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