Penne with Broccoli Recipe

Macaroni and cheese is all grown up in this delicious casserole. Broccoli adds just the right flavor to complement the cheese.
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  • 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)
  • 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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