Preparation Time : 5 mins
Cooking Time : 30 mins
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
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.
4. Turn heat off, add peas, corn, 1/2 cup of mozzerela and seasonings.
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.