 | | Directions |
- 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 1/2 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.
Notes & Suggestions
You may choose to use fresh steamed broccoli rather than frozen broccoli.
Nutritional Facts
Per Serving: Calories 371; Fat 14g (33.8% calories from fat); Protein 19g; Carbohydrates 45g; Dietary Fiber 2g; Cholesterol 57mg; Sodium 563 mg. |
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Servings: 8
|  | | 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 Egglands 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) |
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