Broccoli & Pasta Bianco

     I made this new dish out of a recipe book I got at Christmas and we loved it. I thought I would share on here for anyone who is a broccoli and pasta fan.:) Plus, it is extremely easy... which is something that I love!

1 Pkg. (16oz) medium tube-shaped pasta (penne)
4 Cups fresh or frozen broccoli flowerets
1 Can Cream of Mushroom soup
1 1/2 Cups milk
1/2 tsp. ground black pepper
1 1/2 Cups shredded mozzarella cheese
1/4 Cup shredded Parmesan cheese.

1. Cook pasta. Add broccoli during last 4 min. of the cooking time. Drain the pasta and broccoli well.
2. Stir together the soup, mile and black pepper in a 9x13 pan. Stir in the pasta mixture, 3/4 C. of the mozzarella cheese and 2TBS of the Parmesan Cheese. Top with remaining mozzarella and Parmesan cheese.
3. Bake @ 350 for 25 min or until hot and the cheese is melted.

I added extra seasonings and some minced garlic as well...I used frozen broccoli, so I just ran it under hot water until it was thawed and added it to the cooked pasta, I did not cook it. Also, I just mixed it all in a big bowl instead of trying to mix it in the pan. That was to messy....It was a little dryer than I might have liked, so I will have to experiment a little, but over all, very good.:) :)