WHAT YOU'll NEED

• 8

  ounce (1/2 of a 1-pound package) cavatappi pasta
• 1

  package (about 12 ounces) frozen broccoli florets or 4 cups fresh broccoli florets
• 1

  jar (14.5 ounces) Prego® Creamy Cheddar Cheese Sauce
• 3/4

  cup shredded sharp Cheddar cheese (about 3 ounces)
• 1/4

  teaspoon ground black pepper
• 1/2

  cup Italian-style panko bread crumbs
• 2

  tablespoon butter, melted

HOW TO MAKE IT

• 1

  Heat the oven to 350°F. Spray a 11 x 7 x 2-inch baking dish with vegetable cooking spray.
  
• 2

  Prepare the pasta according to the package directions in a 3-quart saucepan. Add the broccoli during the last 3 minutes of cooking time. Drain the pasta mixture well in a colander, reserving 1/2 cup cooking liquid.
  
• 3

  Return the pasta mixture to the saucepan. Stir in the cheese sauce, 1/2 cup cheese, black pepper and reserved cooking liquid and toss to coat. Pour the pasta mixture into the baking dish.
  
• 4

  Stir the bread crumbs, remaining cheese and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
  
• 5

  Bake for 20 minutes or until the mixture is hot and bubbling.