![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnYT0svjoPRwCUpeBDI8zPgZSXvU6SCOwhdgrFTxISq9dofv4gCbKNxX3JALzNzHQm4X0GJQJe9O1KPVRgKeicX1Rr89jm0Eej4ZegMJBaCZM72rcy56G-S2OJIJMlZ5egHXYVUNggmY/s320/Picture+044.jpg)
Serves 4
Preparation Time : 5 mins
Cooking Time : 30 mins
Printable Recipe
Ingredients
1 can cream of mushroom soup
1 cup milk
1 cup green peas
1 cup corns
1 1/2 cup of grated mozzerela cheese
200 g of rigatoni pasta
Salt and Pepper
Preparation
1. In a pasta pot, boil water and add salt and pasta. Cook 2 minutes less as package directed.
2. Preheat oven to 425F.
3. Meanwhile, in a saucepan, add milk and cream until mixture is smooth over low heat, about 5 minutes.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9hIimc4uTDK5ekOcYKCvbRkWViL8gPRarJSPdYc9aUppIhYe93wbEPUouZlZ6duzuwG6FhDL-oCEQYYIMutD2WALIMOEGzPI32Fg4bES7kygM6EOid7msZbEz05MIXi5j4Xf8-jw3KU/s320/Picture+042.jpg)
5. In a casserole pan or 8 x 8 inch baking pan, mix in the pasta and the mixture. Cover it with the remaining of the cheese. Bake for 20-25mins or until golden brown.
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