Three Cheese Pasta

Three Cheese Pasta
Total Time

45 min.

Serving & Size

8 fl oz (250 mL)

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This delicious version of Pasta with Cheese uses Campbell’s® Cream of Mushroom Soup, plus three types of cheeses and has a nice zesty hint of lemon!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Cream of Mushroom soup
1.36 L can
48 oz can
Water or milk 1.5 L 6 cups
Cheese, Cheddar, sharp, low-fat, shredded 500 mL 2 cups
Cream cheese, low fat 250 mL 1 cups
Parmesan, grated 60 mL 1/4 cup
Worcestershire sauce, low-sodium 45 mL 3 tbsp
Lemon juice 15 mL 1 tbsp
Mustard, dry 3 mL 1/2 tsp
Pasta, Rotini, cooked, drained 1.3 kg dry 3 lb dry
Non-stick cooking spray as needed
Crumbs, bread, whole wheat, coarse 500 mL 2 cups
Oil, vegetable 30 mL 2 tbsp
1. In a soup pot combine Campbell’s Cream of Mushroom soup, water (or milk) and bring to a slow boil.
2. Remove soup from heat and stir in three combined cheeses
3. In bowl blend Worcestershire, lemon juice, mustard and pepper and stir into soup mixture until smooth.
4. Toss pasta with soup-cheese mixture to coat evenly. Transfer sauced pasta to a sprayed full-size (12” x 20” x 3”) hotel pan.
5. In a small bowl combine bread crumbs and oil and mix to moisten. Sprinkle bread crumbs over pasta.
6. Bake pasta in 400°F (200°C) conventional or 350°F (180°C) convection oven 35-40 minutes or until golden brown and bubbly. CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
7. To serve: Let stand 10 minutes before portioning 24 x 8 fl oz (250 mL) servings.

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