Broccoli and Pasta Bianco

READY IN: 55mins
Recipe by Sandaidh

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.

Top Review by truebrit

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! :)

Ingredients Nutrition

Directions

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

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