How To Make Broccoli and Pasta Bianco
Creamy and cheesy, this pasta bianco features a baked dish that fuses broccoli, cream of mushroom soup, and tons of cheese, for a rich and flavorful bite.
Serves:
Ingredients
- 6cupspenne pasta
- 4cupsbroccoli florets
- 1canCampbell’s® Condensed Cream of Mushroom Soup
- 1½cupsmilk
- ½tspground black pepper
- 1½cupsmozzarella cheese
- ¼cupparmesan cheese
Instructions
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Heat the oven to 350 degrees F.
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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.
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Stir the soup, milk, and black pepper in an 8x8x2-inch shallow baking dish. Stir in the pasta mixture, ¾ cup of mozzarella cheese, and 2 tablespoons of Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.
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Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.
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Serve warm and enjoy.
Nutrition
- Calories: 533.46kcal
- Fat: 18.02g
- Saturated Fat: 9.80g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.75g
- Polyunsaturated Fat: 2.10g
- Carbohydrates: 66.88g
- Fiber: 2.82g
- Sugar: 5.09g
- Protein: 25.48g
- Cholesterol: 51.10mg
- Sodium: 705.63mg
- Calcium: 425.66mg
- Potassium: 418.35mg
- Iron: 1.57mg
- Vitamin A: 180.70µg
- Vitamin C: 33.09mg
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