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!
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.
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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