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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 35 min


    Image by Bertolli


    Star Local Media

    Posted By:


    Posted On:

    April 22, 2018

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