Penne with Broccoli
Macaroni and cheese is all grown up in this delicious casserole. Broccoli adds just the right flavor to complement the cheese.
Make This Recipe
Ingredients
- 1 (16 oz.) box Penne pasta, cooked according to directions on package
- 4 tablespoons Margarine, melted
- 2 cups low-fat sharp Cheddar Cheese, shredded
- 2 (14 oz.) packages frozen broccoli florets, prepared according to package
- 2 Large Eggland's Best eggs, lightly beaten
- 1 (10 3/4 oz.) can Cream of Broccoli Soup
- 1 cup low-sodium Chicken Broth or Vegetable Broth
- 1/2 cup Mozzarella Cheese, shredded
- Red Pepper Flakes (optional)
Preparation
Preheat oven to 350 degrees. Spray 2.5 quart glass baking dish with vegetable spray.
Combine cooked pasta, margarine, and 1 cup shredded cheddar in baking dish.
In another bowl combine eggs, soup and broth. Pour ½ of the soup mixture over pasta and cheese. Top with broccoli.
Combine mozzarella and remaining cheddar cheese and sprinkle over
broccoli. Pour rest of soup mixture over cheese.
Bake for 30 minutes until hot and bubbly.
Top with red pepper flakes, if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 369 |
| Fat | 14g (33.8% calories from fat) |
| Cholesterol | 57mg |
| Sodium | 563mg |
| Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Protein | 19g |