Ingredients:
12 ounces rotini pasta, cooked and drained
10 3/4 ounces cream of mushroom soup
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/3 cup grated parmesan cheese
1 cup milk
1/4 teaspoon pepper
Directions:
In a 1 1/2 quart casserole dish combine the soup, cheeses, milk and pepper. Add pasta and mix well. Cover and bake 350′ for 35 minutes or until hot.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.