Broccoli and Pasta Bianco

• 
  
  
  
  
  1 (16 ounce) package penne pasta
• 4 cups fresh or frozen broccoli flowerets
• 1 (10.75 ounce) can Condensed Cream of Mushroom Soup 
• 1 1/2 cups milk

• 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1/2 teaspoon ground black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese

1. Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta and broccoli well in a colander.
2. Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.
3. Bake at 350 degrees F for 25 minutes or until the pasta mixture is hot and the cheese is melted.