Cooking Directions

• 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.

Ingredients

• 6 cups uncooked penne pasta4 cups fresh or frozen broccoli florets1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.5 cups milk0.5 teaspoon black pepper1.5 cups shredded mozzarella cheese (about 6 ounces)0.25 cup shredded Parmesan cheese