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.
