Skip to main content
1-800-461-SOUP(7687)

Recipes

Three Cheese Pasta

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

View Product

Tip

*Optional additions include: chopped broccoli, peas, diced tomatoes, corn, beans, chopped herbs, dried tomato bits, etc.

Total Time

min.

Serving & Size

8 fl oz (250 mL)

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!

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s Cream of Mushroom soup 48 oz can 1 9/25  L can
Water or milk 6 cups 1 1/2  L
1. In a soup pot combine Campbell’s Cream of Mushroom soup, water (or milk) and bring to a slow boil.
Ingredients Weight Measure
Weight Measure
Cheese, Cheddar, sharp, low-fat, shredded 2 cups 500  mL
Cream cheese, low fat 1 cups 250  mL
Parmesan, grated 1/4 cup 60  mL
2. Remove soup from heat and stir in three combined cheeses
Ingredients Weight Measure
Weight Measure
Worcestershire sauce, low-sodium 3 tbsp 45  mL
Lemon juice 1 tbsp 15  mL
Mustard, dry 1/2 tsp 3  mL
3. In bowl blend Worcestershire, lemon juice, mustard and pepper and stir into soup mixture until smooth.
Ingredients Weight Measure
Weight Measure
Pasta, Rotini, cooked, drained 3 lb dry 1 3/10  kg dry
Non-stick cooking spray as needed
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.
Ingredients Weight Measure
Weight Measure
Crumbs, bread, whole wheat, coarse 2 cups 500  mL
Oil, vegetable 2 tbsp 30  mL
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.

Recipes You May Also Like

Newsletter

©2024 CSC Brands LP, All Rights Reserved.