Creamy Rigatoni - cooking recipe

Ingredients

3 1/2 c. (8 oz.) San Giorgio rigatoni
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. milk
1/2 c. grated Parmesan cheese
2 tsp. fresh parsley
1/4 c. butter or margarine

Preparation

Cook rigatoni according to package; drain.
Meanwhile, in a medium saucepan, combine soup, milk, cheese and parsley.
Add butter.
Cook over medium-low heat, stirring frequently, until butter is melted and sauce is heated through.
Stir in rigatoni. Makes 4 servings.