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Friday, February 10, 2012

Broccoli and Pasta Bianco

  • 1 16 oz. pkg. Penne pasta
  • 4 c. fresh or frozen Broccoli Flowerets
  • 1 can Cream of Mushroom Soup
  • 1 1/2 c. Milk
  • 1/2 t. Ground Black Pepper
  • 1 1/2 c. shredded Mozzarella Cheese
  • 1/4 c. shredded Parmesan Cheese
Prepare the pasta according to the package directions.  Add the broccoli during the last 4 minutes of the cooking time.  Drain the pasta and broccoli well in a colander.
Stir the soup, milk and black pepper in a 9x13 baking dish.  Stir in the pasta mixture, 3/4 cup of the Mozzarella cheese and 2 tablespoons of the Parmesan cheese.  Top with the remaining mozzarella and Parmesan cheeses
Bake at 350 degrees for 25 minutes or until hot and cheese melts.

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