Three-Cheese Farmstand Cups

Total Time

35 minutes. This includes 20 minutes of preparation and 15 minutes of baking.

Makes

Serves: 6. Perfect for serving as an appetizer or a quick meal.

Dive into the cheesy delight of Three-Cheese Farmstand Cups, combining mini penne pasta, broccoli, and a rich mix of mascarpone, Parmesan, and mozzarella cheeses. This dish offers a tasty twist on traditional pasta cups with its creamy texture and robust flavors.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.