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Rotini Casserole Parmesan

Yield 4-6 servings


  • 1 package RONZONI HEALTHY HARVEST Rotini, uncooked
  • 1 package (10 ounces) frozen cut asparagus or other frozen vegetable
  • 1 (10 3/4-ounce) can condensed cream of celery soup
  • 1/2 cup water
  • 1 clove garlic, minced
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sliced pitted ripe olives

How to Make It

  1. Heat oven to 350°. Cook pasta according to package directions. Meanwhile, cook asparagus according to package directions. In medium saucepan, combine soup, water and garlic; heat to boiling. Reduce heat. Add mozzarella cheese; stir until cheese melts. In 2-quart baking dish, place hot pasta. Layer asparagus over pasta. Top with soup mixture; sprinkle with Parmesan cheese and olives. Cover; bake 20 to 25 minutes or until hot and bubbly.