1 can (10 3/4 ounces) Cream of Mushroom Soup
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained
- Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
- Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
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