Three-Cheese Farmstand Cups

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Prep time: 20 minutes

Cook time: 15 minutes

Servings: 6

 

2          cups cooked mini penne pasta

1          cup small broccoli florets, cut into 1/2-inch pieces

nonstick cooking spray

1/4       cup mascarpone cheese

3          eggs, beaten

1/2       cup grated Parmesan cheese

1          jar (23 ounces) Bertolli Rustic Cut Sweet Peppers and Portobello Mushroom Sauce, divided

1 1/2    cups shredded mozzarella cheese, divided

1/4       cup chopped fresh basil

 

Heat oven to 375 F. Divide penne pasta and broccoli evenly between 12 standard muffin cups sprayed with cooking spray. Whisk in mascarpone until smooth; gradually whisk in eggs.

 

Stir in Parmesan, 2 cups sauce and 1/2 cup mozzarella cheese. Spoon 1/4 cup egg mixture over pasta and broccoli in each cup; with spoon press filling down gently. Bake 18-20 minutes, or until set.

 

Sprinkle tops with remaining mozzarella cheese halfway through bake time. Let stand 3 minutes before unmolding. Warm remaining sauce and serve over top of cups with basil.

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