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Broccoli Cheese Pasta Cups
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Brief Description
Mini pasta with broccoli, cheeses, and mushroom sauce baked in muffin cups and topped with sauce and basil sprigs for a delightful simple dinner.
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Main Ingredient
pasta
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Category: Pasta
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Image by Bertolli
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Posted By: mcarradmin
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Posted On: Apr 22, 2018
Number of Servings:
Ingredients:
- 2 cups - cooked mini penne pasta
- 1 cups - small broccoli florets cut into 1/2-inch pieces
- 1/4 cups - mascarpone cheese
- 3 - eggs beaten
- 1/2 cups - grated Parmesan cheese
- 23 ounces - Bertolli Rustic Cut Sweet Peppers and Portobello Mushrooms Sauce divided
- 1 1/4 cups - shredded mozzarella cheese divided
- 1/4 cups - chopped fresh basil optional, for garnish
Directions:
Heat oven to 375 degrees F.
Cook penne pasta according to package directions.
Spray 12 standard muffin cups with cooking spray; divide penne pasta and broccoli florets evenly into prepared muffin cups.
In a small bowl, whisk mascarpone cheese until smooth; gradually whisk in eggs. Stir in Parmesan, 2 cups of sauce and 1/3 of the mozzarella cheese.
Spoon about 1/4 cup of this mixture over the pasta and broccoli in each muffin cup; press filling down gently with a spoon.
Bake in preheated oven for 18 to 20 minutes or until set, sprinkling tops with remaining mozzarella cheese about halfway through the bake time. Let stand for 3 minutes before removing from pan.
Meanwhile, warm up the remaining sauce for serving over tops of baked cups with a sprinkling of fresh basil.
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