<http://schema.org/recipeInstructions>
" Heat the oven to 350 degrees F. Cook the pasta according to the package directions.\u00A0 Add the broccoli for the last 4 minutes of cooking time.\u00A0 Drain the pasta\u00A0mixture well in a colander. Stir the soup, milk and black pepper in a 2-quart\u00A0shallow baking dish. Stir in the pasta mixture, 3/4 cup mozzarella cheese and 2\u00A0tablespoons Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses. Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted. Tip: Creamy white pastas like this one taste great with the tang and heat of crushed red pepper flakes. Serve it on the side. Serving Suggestion: Serve with baby greens (spinach, arugula &amp;amp; frisee) salad tossed with lemon mustard vinaigrette. For dessert serve fresh strawberry shortcake with whipped cream.Using Campbell&amp;#039;s&amp;amp;reg; Condensed 98% Fat Free Cream of Mushroom Soup:  Calories 339, Total Fat 8g, Saturated Fat 4g, Cholesterol 18mg, Sodium 379mg, Total Carbohydrate 50g, Dietary Fiber 3g, Protein 17g, Vitamin A 26%DV, Vitamin C 28%DV, Calcium 27%DV, Iron 14%DV"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a8873/broccoli-pasta-bianco-recipe-campbells-1109/?src=shelter_footer>