3 Cheese Pasta Bake
Why was condensed cream of mushroom soup invented? So home cooks wouldn't have to make a cream sauce from scratch for recipes like this 3-Cheese Pasta Bake! The butter, the flour, the time spent stirring hunched over the stove, it's all obsolete thanks to this creamy soup that melts with three types of cheese for a mac and cheese that tastes amazing but bakes up in 20 minutes!
Ingredient
- 8 ounces (about 2 1/2 cups) uncooked rotini (spiral) pasta
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or Cheddar Cheese Soup or 25% Less Sodium Cream of Mushroom Soup
- 2 cups shredded two-cheese blend (about 8 ounces)
- 1/3 cup grated Parmesan cheese
- 1 cup reduced fat (2%) milk
Direction
- Cook and drain the rotini according to the package directions. While the rotini is cooking, heat the oven to 400°F.
- Stir the soup, cheeses and milk in a 1 1/2-quart casserole. Stir in the cooked rotini. Season with salt and pepper.
- Bake for 20 minutes or until hot.
