Source: Campbell's Recipes

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!
Rating:
Serves: 8 servings (about 1 3/4 cups each)
Prep Time: 20 minutes
Cook Time: 25 minutes

 

 
6 cups uncooked penne pasta
4 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 1/2 cups milk
1/2 teaspoon ground black pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmesan cheese




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.
Serving Suggestion: Serve with baby greens (spinach, arugula & frisee) salad tossed with lemon mustard vinaigrette. For dessert serve fresh strawberry shortcake with whipped cream.


Notes:
Nutritional Values per Serving using Campbell's® Condensed Cream of Mushroom Soup: Calories 349, Total Fat 9g, Saturated Fat 4g, Cholesterol 18mg, Sodium 453mg, Total Carbohydrate 50g, Dietary Fiber 4g, Protein 17g, Vitamin A 26%DV, Vitamin C 28%DV, Calcium 27%DV, Iron 14%DV

Nutritional Values per Serving 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


Tips:
Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side.