- 1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
- 1 1/2 cups milk
- 1/8 teaspoon ground black pepper
- 1/3 (16 ounce) package medium shell-shaped pasta, cooked and drained
- 1 1/2 cups shredded Cheddar cheese
- 1 (14 ounce) package frozen cocktail-size meatballs, thawed
- Heat the oven to 400 degrees F. Stir the soup, milk, black pepper, pasta and 3/4 cup cheese in a medium bowl.
- Arrange the meatballs in the bottom of an 11x8x2-inch baking dish. Pour the soup mixture over the meatballs. Sprinkle with the remaining cheese.
- Bake for 25 minutes or until the mixture is hot and bubbling.