3-Cheese Pasta Bake
This mouthwatering version of baked macaroni and cheese is ready in just 40 minutes and features our "secret ingredient" - cream of mushroom soup. Try it as a side dish too!
Ingredients
4 cups cooked rotini (spiral) pasta (from about 8 ounces/2 1/2 cups dry)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 cups shredded two-cheese blend (about 8 ounces)
0.333 cup grated Parmesan cheese
1 cup reduced fat (2%) milk
0.25 teaspoon ground black pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 cups shredded two-cheese blend (about 8 ounces)
0.333 cup grated Parmesan cheese
1 cup reduced fat (2%) milk
0.25 teaspoon ground black pepper
Instructions
Cook and drain the rotini according to the package directions. While the rotini is cooking, heat the oven to 400°F.
Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the cooked rotini.
Bake for 20 minutes or until the mixture is hot and bubbling.
Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the cooked rotini.
Bake for 20 minutes or until the mixture is hot and bubbling.
3-Cheese Pasta Bake
This mouthwatering version of baked macaroni and cheese is ready in just 40 minutes and features our "secret ingredient" - cream of mushroom soup. Try it as a side dish too!
Directions
Print
Cook and drain the rotini according to the package directions. While the rotini is cooking, heat the oven to 400°F.Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the cooked rotini.Bake for 20 minutes or until the mixture is hot and bubbling.
Ingredients
4 cups cooked rotini (spiral) pasta (from about 8 ounces/2 1/2 cups dry)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2 cups shredded two-cheese blend (about 8 ounces)0.333 cup grated Parmesan cheese1 cup reduced fat (2%) milk0.25 teaspoon ground black pepper
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