Culinary Three-Cheese Farmstand Cups By Ataque de energia de rádio On Dec 28, 2022 Share 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. Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail