Rotini Casserole Parmesan

• 1 package RONZONI HEALTHY HARVEST Rotini, uncooked
• 1 package (10 ounces) frozen cut asparagus or other frozen vegetable
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1/2 cup water
• 1 clove garlic, minced
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced pitted ripe olives

1. Heat oven to 350u0b0. Cook pasta according to package directions. Meanwhile, cook asparagus according to package directions. In medium saucepan, combine soup, water and garlic; heat to boiling. Reduce heat. Add mozzarella cheese; stir until cheese melts. In 2-quart baking dish, place hot pasta. Layer asparagus over pasta. Top with soup mixture; sprinkle with Parmesan cheese and olives. Cover; bake 20 to 25 minutes or until hot and bubbly.

rotini, vegetable, condensed cream, water, clove garlic, mozzarella cheese, parmesan cheese, olives

Taken from www.myrecipes.com/recipe/rotini-casserole-parmesan (may not work)