Cheese Baked Pasta

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 package (8 ounces) shredded two-cheese blend (about 2 cups)

1/3 cup grated Parmesan cheese

1 cup milk

1/4 teaspoon ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)

1.Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
2.Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
RECIPE TIPS
•Easy Substitution: Substitute 2 cups your favorite shredded cheese for the 2-cheese blend.
•Serving Suggestion: Serve with a Caesar salad. For dessert serve red grapes.