Cook Time: 25 minutes
1 (10.75 ounce) can cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta
- Mix soup, cheeses, milk and black pepper in 1 1/2-quart casserole. Stir in pasta.
- Bake at 400 degrees F. for 20 min. or until hot.