Three Cheese Farmstand Pasta Cups Recipe by Rocco Dispirito These Three Cheese Farmstand Cups are made with creamy Mascarpone, Mozzarella and Parmesan cheeses and topped with fresh basil. Serve them as a hearty appetizer for your next dinner party. Tip: This recipe is a great way to use up leftover pasta noodles! Try substituting any of your favorite short or long pasta shapes. If using long noodles like spaghetti, cut the cooked noodles in half and press a divot into the center of each cup to create a nest. This will make filling the cups easier. 6 Servings 20 minutesPrep Time 15 minutesCook Time print Ingredients Directions Ingredients 2 cups cooked mini penne pasta 1 cup small broccoli florets, cut into 1/2-inch pieces 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 cup shredded Mozzarella cheese, divided 1/4 cup chopped fresh basil Directions Step 1: Preheat oven to 375°F. Step 2: Divide penne and broccoli evenly between 12 standard muffin cups generously sprayed with cooking spray. Step 3: Whisk Mascarpone until smooth; gradually whisk in eggs. Stir in Parmesan, 2 cups sauce and ½ cup Mozzarella. Step 4: Spoon ¼ cup egg mixture over pasta and broccoli in each cup, pressing filling down gently with spoon. Step 5: Bake 18-20 min. or just until set, sprinkling tops with remaining Mozzarella halfway through bake time. Step 6: The pasta cups continue cooking after they are removed from the oven, so let them stand for 3 min. to ensure they are fully cooked. Letting the cups settle will also allow for easy removal from the pan. Step 7: Serve topped with warmed remaining sauce and basil. Step 8: Variation: For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Three Cheese with Asiago, Romano & Parmesan Sauce. Tips: The pasta cups continue cooking after they are removed from the oven, so allowing them to stand for 3 min. ensures they are fully cooked. They also set up enough during this time to release easily from the pan. This recipe is a great way to use up leftover pasta noodles! Try substituting any of your favorite short or long pasta shapes. If using long noodles like spaghetti, cut the cooked noodles in half and press a divot into the center of each cup to create a nest. This will make filling the cups easier. Substitute other chopped veggies such as zucchini, yellow squash, bell peppers, asparagus tips or cauliflower for the broccoli. You could substitute the Bertolli® Rustic Cut™ Sweet Peppers and Portobello Mushroom Sauce for any of our Bertolli® Rustic Cut™ Sauces, made with thicker cuts of premium vegetables. Bertolli® Rustic Cut™ Three Cheese with Asiago, Romano & Parmesan Sauce Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce Bertolli® Rustic Cut™ Spicy Marinara with Traditional Vegetables Sauce Bertolli® Rustic Cut™ Marinara with Traditional Vegetables Sauce Recipe by Rocco Dispirito Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
