1 cup heavy cream
1/2 teaspoon cup skim milk
1 (12 ounce) container linguine pasta
1 (5 ounce) package frozen chopped spinach, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded mozzarella cheese
salt and pepper to taste
Combine cream of mushroom soup and mozzarella in a large saucepan. Simmer over medium-high heat until the sauce is thickened and the cheese has melted. Boil milk and continue to bring to a boil.
Allow the milk to boil and mixture to cool, then transfer it to a bowl and store in the refrigerator overnight.