Broccoli and Pasta Bianco

Broccoli and Pasta Bianco


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This delectable baked dish features penne pasta and broccoli florets mixed with a flavorful alfredo-like sauce - baked until hot and bubbly, it's an unforgettable recipe!

Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

8 servings


  • 6 C. uncooked penne pasta
  • 4 C. fresh or frozen broccoli florets
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 1/2 C. milk
  • 1/2 tsp. ground black pepper
  • 1 1/2 C. shredded mozzarella cheese (about 6 oz.)
  • 1/4 C. shredded Parmesan cheese

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Heat the oven to 350 degrees. Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta mixture 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 C. mozzarella cheese and 2 Tbs. Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses. Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted. Serving Suggestion: Serve with baby greens (spinach, arugula & frisee) salad tossed with lemon mustard vinaigrette. For dessert serve fresh strawberry shortcake with whipped cream.

Reviews (1)

  • IN LIEU OF ANCHOVYS This is a great, and "adaptable" recipe. I must preface my review by explaining I am not Italian, therefore I have a blind spot when it comes to anchovys, yecccch. I make this recipe and replace the finely chopped anchovys [ yeccch ], with finely chopped pepperoni, bacon, or smoked ham and it came out great, and even my Italian friends loved it !my

    Flag as inappropriate WillDun  |  April 28, 2012

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