Broccoli and Pasta Bianco

Campbell's Broccoli and Pasta Bianco Recipe

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!

At a glance

Prep

20 min.

Total

45 min.

Serves

8

Servings: 1 3/4 cups each

Bake: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

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 or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 1/2 cups milk
1/2 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup shredded Parmesan cheese

How to Make It

  • 1

    Heat the oven to 350°F.

  • 2

    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.

  • 3

    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.

  • 4

    Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.

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  • Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side.
  • Serving Suggestion: Serve with baby greens (spinach, arugula & frisee) salad tossed with lemon mustard vinaigrette. For dessert serve fresh strawberry shortcake with whipped cream.
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RID#27087

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