Broccoli and Pasta Bianco

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.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1  lb penne pasta
• 1 (1 lb) bag frozen broccoli
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 1⁄2 cups nonfat milk
• 1⁄2 teaspoon black pepper
• 1 1⁄2 cups  shredded mozzarella cheese
• 1⁄4 cup  shredded parmesan cheese

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.