Ingredients:
1 lb penne pasta
1 (10 1/2 ounce) cans cream of asparagus soup
1 1/4 cups milk
1 (1 ounce) package Italian salad dressing mix
12 ounces cottage cheese
3/4 cup grated parmesan cheese, divided
2 (16 ounce) packages frozen italian mixed vegetables, thawed
Directions:
Cook pasta according to package directions and drain; set aside.
In large bowl, mix together soup, milk and dressing mix; add cottage cheese and 1/2 cup.
Parmesan cheese.
Add the cooked pasta and vegetables and mix until well coated.
Spoon into greased 13 x 9 baking dish and sprinkle with remaining Parmesan cheese.
Bake at 350 F for 45-50 minutes or until heated through.
Servings: 6
Time preparation: 40 min.
Time total: 90 min.