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    You are in: Home / Recipes / Broccoli and Pasta Bianco Recipe
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    Broccoli and Pasta Bianco

    Broccoli and Pasta Bianco. Photo by truebrit

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Sandaidh's Note:

    I found this in one of those little check stand cook booklets. This one was in Campbell's - Slow down to Cook Faster. I enjoyed it, and although it's shown as a main course, I'd use it more as a side dish. It does border on the bland for some, so experiment with spicing it up a bit. I found my 2-quart baking dish wasn't large enough and had to transfer to a larger one.

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    Units: US | Metric


    1. 1
      Cook penne pasta according to directions on package.
    2. 2
      Add broccoli to cooking pasta for the last 5 minutes or so of cooking time; drain.
    3. 3
      Mix soup, milk and pepper in 2 quart shallow baking dish.
    4. 4
      Add pasta/broccoli mix, 3/4 cup mozzarella cheese and 2 TBSP Parmesan cheese; mix gently.
    5. 5
      Top with remaining cheeses.
    6. 6
      Preheat oven to 350°F.
    7. 7
      Bake, uncovered, for 25 minutes, or until cheese is melted.

    Browse Our Top Penne Recipes

    Ratings & Reviews:

    • on February 11, 2010


      I was looking for a broccoli and pasta dish that didn't contain meat, and wasn't terribly high in calories, and this fit the bill! I followed the recipe, except that I mixed the soup, milk & pepper in a mixing bowl, and poured it over everything else when it was ready to go in the oven. I used a glass 13 x 9 x 2 baking pan, but found it wasn't really large enough to contain all the ingredients. I ended up leaving out a little bit of the pasta & broccoli so that it wouldn't overflow. This was very good, and something that I'll definately make again, in a larger pan! Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2006

      I did not give this a star rating because of my changes and mistakes. I added diced cooked chicken which I liked. But instead of using canned cream mushroom soup I used a dry mix that I added water to. Big mistake. It became too watery with the milk and water called for in the recipe. My husband added a whole lot of mozz and chedder to try and thicken it up but it was WAY TOO cheesy. I will try this recipe again. It seems to be a great recipe and I think if I had made it right everyone would have loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2005


      Good comfort food. I used a combination of Colby and Monterey Jack instead of mozzarella -- just yummy. Family raved. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Broccoli and Pasta Bianco

    Serving Size: 1 (222 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 343.5
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 4.0 g
    Cholesterol 20.2 mg
    Sodium 464.6 mg
    Total Carbohydrate 53.3 g
    Dietary Fiber 8.0 g
    Sugars 3.8 g
    Protein 13.9 g

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