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Penne with Broccoli

Yield 8 servings


  • 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)

How to Make It

  1. Preheat oven to 350 degrees. Spray 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.

    Ready in 45 minutes, recipe by Eggland's Best

    Nutritional Information
    Per Serving: Calories 371; Fat 14g (8% calories from fat); Protein 19g; Carbohydrates 45g; Dietary Fiber 2g; Cholesterol 57mg; Sodium 563 mg.