1 can (10 3/4 oz.) Cream of Mushroom Soup
1 pkg. (8 oz.) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp. ground black pepper
4 cups cooked corkscrew-shaped pasta
MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole.
Stir in pasta.
BAKE at 400°F. for 20 min. or until hot.