Page 14 January 20, 2022 EL SEGUNDO HERALD
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. Cook the rotini while the oven is heating, stir in the soup, milk and cheeses and bake- that’s it! 3-Cheese Pasta Bake is so easy
to make, and you can even customize it using whatever pasta shape and shredded cheese you have on hand.
Tip
• Easy Substitution - Substitute 2 cups your favorite shredded cheese for the 2-cheese blend.
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• 8 ounces (about 2 1/2 cups) uncooked rotini (spiral)
pasta
• 1 can (10 1/2 ounces) Campbell’s® 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
Cheese Pasta Bake
Provided by Campbell Soup Company
• Step 1: Cook and drain the rotini according to the package directions. While the rotini is cooking, heat the
oven to 400°F.
• Step 2: Stir the soup, cheeses and milk in a 1 1/2-quart casserole. Stir in the cooked rotini. Season with
salt and pepper.
• Step 3: Bake for 20 minutes or until hot.
Ingredients
Directions
Send us a photo and recipe of your favorite dish. We’d love to share it with the community. Send to: web@heraldpublications.com