ounce (1/2 of a 1-pound package) cavatappi pasta
package (about 12 ounces) frozen broccoli florets or 4 cups fresh broccoli florets
jar (14.5 ounces) Prego® Creamy Cheddar Cheese Sauce
cup shredded sharp Cheddar cheese (about 3 ounces)
teaspoon ground black pepper
cup Italian-style panko bread crumbs
tablespoon butter, melted
Heat the oven to 350°F. Spray a 11 x 7 x 2-inch baking dish with vegetable cooking spray.
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.
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.
Stir the bread crumbs, remaining cheese and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake for 20 minutes or until the mixture is hot and bubbling.