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.