Broccoli and Pasta Bianco Recipe

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

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.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

441 449

totalfat

8.4g 9.6g

saturatedfat

4.3g 4.4g

cholesterol

22mg 23mg

sodium

436mg 472mg

totalcarbohydrate

70.3g 70.3g

dietaryfiber

3.3g 3.3g

protein

19.7g 19.7g

vitamina

25%DV 25%DV

vitaminc

60%DV 60%DV

calcium

25%DV 25%DV

iron

15%DV 15%DV

  • 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.