What You'll Need
6 cups uncooked penne pasta
4 cups fresh or frozen broccoli florets
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) 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
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.