- 1 (16 ounce) package penne pasta
- 4 cups fresh or frozen broccoli flowerets
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1 1/2 cups milk
- 1/2 teaspoon ground black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta and broccoli 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 at 350 degrees F for 25 minutes or until the pasta mixture is hot and the cheese is melted.