1 pkg. (16 oz.) penne pasta
4 cups fresh or frozen broccoli florets
1 can (10 ¾ oz.) condensed cream of mushroom soup
1 ½ cups milk
½ tsp. pepper
1 ½ cups shredded mozzarella cheese
¼ cup parmesan cheese
Cook the pasta according to package directions. Add the broccoli for the last 4 minutes of cooking time. Drain well. Stir soup, milk and pepper in 2-qt. shallow baking dish. Stir in the pasta mixture, ¾ cup cheese and 2 tbsp. parmesan cheese. Top with remaining mozzarella cheese and parmesan cheese. Bake at 350◦ for 25 minutes.
1 comment:
okay, don't take this wrong but the picture doesn't really make this look that appetizing. The recipe and ingredients however, sound mouth watering. I'll have to try this...when Kelly is out of town because he's not a broccoli man
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