Baked Penne Primavera


  • 1 pound penne pasta
  • 1 (10-¾-ounce) can condensed cream of asparagus soup
  • 1 ¼ cups milk
  • 1 (0.7-ounce) package dry Italian dressing mix
  • 1 (15-ounce) container ricotta cheese
  • ¾ cup grated Parmesan cheese, divided
  • 2 (16-ounce) packages frozen Italian mixed vegetables, thawed

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