Broccoli and Pasta Bianco |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this in one of those little check stand cook booklets. This one was in Campbell's - Slow down to Cook Faster. I enjoyed it, and although it's shown as a main course, I'd use it more as a side dish. It does border on the bland for some, so experiment with spicing it up a bit. I found my 2-quart baking dish wasn't large enough and had to transfer to a larger one. Ingredients:
1 lb penne pasta |
1 (1 lb) bag frozen broccoli |
1 (10 3/4 ounce) can cream of mushroom soup |
1 1/2 cups nonfat milk |
1/2 teaspoon black pepper |
1 1/2 cups shredded mozzarella cheese |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook penne pasta according to directions on package.
2. Add broccoli to cooking pasta for the last 5 minutes or so of cooking time; drain.
3. Mix soup, milk and pepper in 2 quart shallow baking dish.
4. Add pasta/broccoli mix, 3/4 cup mozzarella cheese and 2 TBSP Parmesan cheese; mix gently.
5. Top with remaining cheeses.
6. Preheat oven to 350°F.
7. Bake, uncovered, for 25 minutes, or until cheese is melted.
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